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Country Sausage

By John Martin Taylor

4.2

(3)

You can fry this sausage in patties, stuff it into casings, or use it as an ingredient in other recipes that call for sausage. I use it in stuffings, in biscuits, smoked in links for gumbos, and as a breakfast meat. Use the recipe as a guide only. The wonderful thing about making your own sausage is that you can season it to taste.

Note:

Casings, available from your butcher, are sold sometimes frozen, packed in salt. To clean them, run water from a faucet through them several times until they are free of all salt crystals.

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