Tomato, Basil and Rosemary Sausage

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DanMcG

Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Feb 3, 2009
5,682
2,900
Central NY
I had 4 pound of ground pork left over from the last run of sausage that I stuck in the freezer and wanted to use it up.
While on the fresh sausage kick, I went with my chicken tomato basil recipe but used pork instead and added some rosemary.

Here's what I did.
4 lbs ground pork butt (1800g))
120 g Sun dried tomato's in oil, drained
19 g Fresh basil
25 g Salt
4 g White pepper
10 g Garlic
70 ml Red Wine
10 g Sun dried tomato paste
6g Rosemary

Stuffed into 30-32 hog casings and spun into 5"-6" links so they fit in a nice homemade bun, which is another story


Here's the ingredients;



close up;



Links headed for the frig to mellow:



I Fried up the sausage left in the stuffer and had a taste, and it's not bad, I'm hoping the rosemary mellows out some and I think it will. After that the wife ate the rest, so it must be alright.
thanks for lookin, and if you try it let me know what you think or what changes you made....
 
Dan looks like another good one I hope to make my sausage today.Having my new stove replaced today.

Richie
 
Hey ZZ these are fresh sausage so I grill or pan fry them, then freeze anything left after 3-4 days in the frig.
 
I know I would like them, Great looking sausage  
points1.png


Gary
 
Dan, that is some beautiful sausage and I know i would love the flavors!      I've book marked for future use.    Thank you for posting your recipe.
 
Nice looking sausage and great qview. Nice, Dan.

Disco

Thank you sir, and everyone else that commented. If and one does try it , please give me your opinions, good or bad
 
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