Kentucky-Style Pork Sausage Recipe

Ingredients

Directions

1. medium hog casings (optional) Grind the pork and fat through a 1/4-inch plate.
2. Mix the meat, fat, spices, herbs and water together, kneading and squeezing until all the ingredients are well blended.
3. For links, stuff the sausage into medium hog casings, and tie at 5-inch intervals.
4. Like most fresh sausage, if wrapped tightly, this will keep in the refrigerator for 3 days, in the freezer 2 months.
5. Shape the meat into one large roll, 2-inches in diameter, wrap in wax paper, and refrigerate overnight.
6. The next morning, slice the sausage into 1/2 inch patties and fry them in a skillet until brown.