Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Iodophor Sanitizer
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
The Meat Base
- 1.25 liters cooked meat, skin, and offal
The rest of the ingredients
- 2.5 liters pork broth use the liquid the meat was cooked in
- 90 g all-purpose flour
- 198 g buckwheat
- 312 g cornmeal
- 24 g salt
- 8 g pepper
Prepare the Meat
- In a large pot begin by boiling a cleaned head (meat included), liver (optional, heart (optional), skin, trotters, the pork hock and any bones you have from cleaning your pig. It's best if your bones have a decent amount of meat on them. If they don't, you can always add some pork shoulder to the pot to increase the meat content.
- Boil for 3 hours or until everything is fall apart tender. Add water as necessary to keep all the ingredients covered.
- Once your ingredients are tender, strain out the liquids from the solids. Save the liquid (this is your broth for the rest of your recipe)
- Separate the meat from bones.
- Grind all of the meat, skin, ears, and organs (if added) through a medium grinding plate.
- Measure out your ground meat mixture. Adjust the recipe as you see fit. The way this recipe is written it will produce 7 pounds of scrapple.
- Add the measured amount of ground meat mixture back to the kettle and then add the required amount of salt, pepper, and cooking stock. If you are short on cooking stock, you can always just add water to make up the difference. Bring to a boil.
- Once the mixture comes to a boil, reduce heat to a medium and add the flour, buckwheat, and cornmeal.
- Add the flours in slowly while stirring to ensure that they are mixed in well and that they don't clump up. Taste and adjust for seasonings (salt/pepper)
- Once everything is added continue cooking on a medium heat for a few more minutes. Stir often so that the mixture doesn't stick to the bottom of the kettle.
- Turn off the heat and remove from the fire.
- While mixture is still hot, ladle into bread pans, cool down and refrigerate overnight.
- to eat, slice into desired thickness and fry till the outside is nice and crispy.
- Tightly wrap scrapple in cling film or in a vacuum sealed bag and freeze.
- Remove from freezer as needed, thaw before slicing, and fry to your own preferred level of crispy perfection! Enjoy!
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