Wednesday, March 25, 2015

Homemade Sausage for Biscuits and Gravy

Our local market has a very nice meat cutter.  Recently I was there and asked if he ever had any pork fat.  He said he could save some for me to use to make sausage.  About three weeks later I stopped by to inquire again and he handed me three very large trays of beautiful pork fat.  Time to make sausage.

How I did it:

2 pounds boneless pork chops, frozen solid, then removed from freezer and set on counter for 30 minutes.  Cut into half-inch cubes and pulse in food processor until the texture you like.

1 pound pork fat, chopped into smallish pieces and pulsed in food processor until about the same texture as the pork meat.

In large bowl mix meat, fat and

1 Tablespoon kosher salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
1 Tablespoon poultry seasoning--can use straight sage if you want
1 Tablespoon ground black pepper
2 teaspoons sugar

Let the seasonings meld together with the meat for several hours or overnight.

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