Tennessee Pride Sausage
My husband is from Tennessee, and now being in California there are things that he really misses. I was going to see if there was a way to get some Tennessee Pride Sausage shipped to us and keep a supply in the freezer but my father-in-law said its just not like it used to be. I came across this recipe with no intension of coming up with a copy to theirs, but just to explore the world of sausage making in general....
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READY IN: 25mins
SERVES: 4-6
YIELD: 4-6 patties
UNITS: US
INGREDIENTS
Nutrition- 5tablespoons salt
- 1tablespoon ground black pepper
- 2tablespoons rubbed sage
- 1teaspoon nutmeg
- 1tablespoon dried thyme
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DIRECTIONS
- Combine all ingredients and mix well. Store in an air tight container.
- Add 2 tsp of Spice Mix to 1 pound of fresh ground pork. (This whole spice mix is enough for 10 lbs of fresh ground pork).
- NOTE: We wait until early fall when pork shoulders tend to go on sell for the best price and grind our own, then package up and freeze 1 pound packages for future use of a variety of different sausage recipes. I know our local grocery stores carry fresh ground pork just like hamburger. Ask your butcher if you don't see it :).
- Add a couple tablespoons of oil to pan if your sausage is really lean.
- Pat sausage out into 4-6 patties depending on desired size preference.
- Fry on medium heat for about 4 minutes, flip and fry other side for another 3 minutes. Make sure sausage is fully cooked. Time may very depending on how thick you make your patties.
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