directions
-
1
Add pork, rice and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #29 horn extrude the mixture into the casings and twist off into four to six-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 two to three days or freeze for later use.
Pork and Rice Sausage
ingredients
- 1 pound ground pork
- 2 cups cold cooked white rice
- 2 eggs, beaten and scrambled, then diced
- 1/4 cup chopped onion
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onion
- 1 tablespoon minced fresh cilantro
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper