Ingredients. 1 2 pounds ground pork. 2 2 teaspoons ground sage. 3 1-1/2 teaspoons salt. 4 1-1/2 teaspoons pepper. 5 1/2 teaspoon cayenne pepper. 6 1/2 teaspoon brown sugar.
Then,Why does the size of the grind affect the texture of sausage?
The size of the grind won’t affect the moisture retention, just the overall texture of the sausage. The coarser the grind means there is potential for a big chunk of fat in your sausage which may turn some people off.
Similarly, it is asked,How to improve the texture of homemade sausage?
These are the three things we tell people when they ask us how to improve the funky texture of their homemade sausage: 1. Start with the Third/Third/Third Grind Grind your pork, beef, antelope – what have you – so that you end up with 1/3rd coarsely ground meat, 1/3rd medium grind, and 1/3rd fine grind.
Keeping this in consideration,Why do you need to bind the meat in sausage?
“Binding” sausage so that the meat holds together is essential. And yet it’s often a mystery to home sausage makers. We find that even people we know who have been making their own sausage for years are bewildered by the bind. These are the three things we tell people when they ask us how to improve the funky texture of their homemade sausage:
What seasoning goes into pork sausage?
Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.