Sausage Meat

Bob Evans Sausage Meat Recipe

INGREDIENTS
  • 1 lb. lean plain pork sausage
  • 1/2 tsp.salt
  • 1/3 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. ground bay leaves
  • 2 tsp. sage
  • 1 1/2 tsp. basil
  • 1/3 tsp. hot pepper flakes or cayenne pepper

PREPARATION
Mix dry ingredients together with about 1 tbsp of water, pour over sausage and mix well. Shape into patties or crumble and fry.

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Cumberland sausage
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins

Cumberland Sausage - mildly spiced with common herbs and spices, this traditional meaty British sausage has little filler, freezes well, and can be stuffed into sausage casings or formed into patties.
Servings: 6 lbs sausage

Ingredients
  • 5 lbs pork shoulder trimmed of skin but not fat, coarsely ground
  • 4 cups fine dry breadcrumbs
  • 1 cup water
  • 2 1/2 tbsp kosher salt
  • 1 tsp brown sugar
  • 1 tsp black pepper
  • 2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp ground coriander seed
  • 1 1/2 tsp ground nutmeg
  • 1 tsp ground mace
  • 2 tsp dried thyme
  • 1 1/2 tbsp dried sage
  • 1 tsp dried parsley or 2 tbsp fresh chopped

Instructions
  • Mix the salt, sugar, herbs and spices together until well combined.
  • Cut the pork into small cubes.
  • Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.) (Some people like to put the pork into the freezer on a parchment lined cookie sheet for an hour or so before grinding to ensure an even grind and to keep the mix at a constantly cold temperature)
  • Coarsely grind the spiced pork cubes.
  • Mix in the dry breadcrumbs and finally the water. Stuff the sausage into the casings or form into 3 to 4 ounce patties.
  • I like to let the prepared sausages sit in the fridge for a day to let the flavours blend and develop before freezing or cooking them.
  • If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze.
  • For sausage in casings, freeze about 2 pound coils in vacuum sealed bags or Ziploc bags.
  • Sausage patties can be thawed and cooked in a cast iron pan for a few minutes per side until golden brown.