10 lbs Ground Pork (70% lean, 30% fat)
70 g / 2.5 oz kosher salt
21 g / ¾ oz ground white pepper
20 g / ¾ oz poultry seasoning
16 fluid oz ice cold water
— By hand, mix ground pork with all of the seasonings. Mix very well until combined.
— Place seasoned pork mix into mixer bowl (may have to do this in batches depending on the size of your mixer)
— With the paddle attachment, mix on low speed for 1 minute, gradually adding the ice-cold water.
—Once cold water is incorporated, mix on medium speed for another 20-30 seconds. The spices should be completely blended into the pork with no visible clumps. The sausage should also be somewhat sticky.
Make a test by pan frying a small piece to check for seasoning and consistency. Adjust if necessary.
Shape sausage into portions as desired
Pan fry, bake or broil the sausage to an internal temperature of at least 150 degrees. Sausage can be kept in the refrigerator for up to 3 days.
Sausage also freezes very well if wrapped tight.
NOTE: It is very important to maintain the pork at a cold temperature of no more than 40 degrees while making. Chill mixing bowls in refrigerator ahead of time before mixing. Place pork in a mixing bowl over an ice bath if necessary.
© 2023 Folkestone Inn. All rights reserved.
Folkestone Inn Bed & Breakfast
Scott & Toni Rowe Owners/Innkeepers
101 Folkestone Road
Bryson City, NC 28713-7891