Homemade Sausage Making

I have a whole pork loin that has been hanging around for awhile and I was thinking of using it for sausage.

I have seen recipes using loin, but I can't remember where. Does anyone know of a good recipe ? Thanks

http://www.meatsandsausages.com/sausage ... in-sausage

Or you could follow the same recipe as Krakowska, substituting loin meat for ham meat.

The only problem I can see is getting the fat content high enough. We had a merchant in South Carolina who had only one sausage product. A very fine breakfast sausage and he used the whole hog. I don't recall but I don't think he even made bacon.

Ross, why would you want to make a fat loin sausage? It's main characteristic, and probably why some people prefer it, is that it is lean.

http://www.babciafoods.com/product-p/poledwicowa.htm

Good to hear from you Gray Goat! How have you been?
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Best Wishes,
Chuckwagon

My vote would be for Krakowska, I started making this in december, and is one of my absolute favorite, I have a buddy that I turned on to this, and between me and him, have made over 300 lbs since before christmas, i love this stuff,Tim

Redzed,ssorllih,and TSMODIE - Thanks for the help, the Krakowska sounds like a winner

CW- I have been fine thank you, I hope you can say the same

As my father says "Things are going as I expected, but then, I don't expect much"

We turn the whole hog into sausage.... Loin requires significant additions of fat for classic sausage recipes.

Thewitt- Thanks for the reply