Tennessee Pride Sausage
2
People talking
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....
- Ready In:
- 25mins
- Serves:
- Yields:
- Units:
2
People talking
ingredients
- 5 tablespoons salt
- 1 tablespoon ground black pepper
- 2 tablespoons rubbed sage
- 1 teaspoon nutmeg
- 1 tablespoon dried thyme
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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RECIPE MADE WITH LOVE BY
@Christie Howell 2000
Contributor
@Christie Howell 2000
Contributor
"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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This is a delicious recipe. I made it, adding red pepper flakes and cayenne pepper to make it hot. Based on experience with other recipes, I used 1 Tbsp per pound; I like it slightly stronger and I think this amount better resembles the taste of commercial products. However, this did not taste like Odem's Tennessee Pride. Again, it's delicious, but missing something. Maybe more nutmeg?Reply
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Reply
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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....
