directions
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1
Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
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2
Using the #26 or #20 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Bourbon and Brown Sugar Pork Sausage
ingredients
- 2 pounds ground pork
- 2 cloves garlic, minced
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup bourbon