Pork loin sausage recipe

Talk about anything here as long as it is not against the rules.
Post Reply
User avatar
Gray Goat
Frequent User
Frequent User
Posts: 125
Joined: Mon Jan 24, 2011 20:08
Location: Crystal Lake IL

Pork loin sausage recipe

Post by Gray Goat » Tue Feb 11, 2014 05:49

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 :grin:
User avatar
redzed
Moderator
Moderator
Posts: 3622
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Tue Feb 11, 2014 06:07

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

Or you could follow the same recipe as Krakowska, substituting loin meat for ham meat.
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Tue Feb 11, 2014 06:34

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- tightwad home cook
User avatar
redzed
Moderator
Moderator
Posts: 3622
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Tue Feb 11, 2014 07:34

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
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Tue Feb 11, 2014 08:17

Good to hear from you Gray Goat! How have you been?
Don't forget to check out the MRI (Member's Recipe Index) at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146
It's loaded!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
TSMODIE
Frequent User
Frequent User
Posts: 108
Joined: Fri May 04, 2012 19:40
Location: WESTERN COLORADO

Post by TSMODIE » Tue Feb 11, 2014 21:03

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
User avatar
Gray Goat
Frequent User
Frequent User
Posts: 125
Joined: Mon Jan 24, 2011 20:08
Location: Crystal Lake IL

Post by Gray Goat » Tue Feb 11, 2014 23:39

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

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" :lol:
Thewitt
Frequent User
Frequent User
Posts: 136
Joined: Sun May 12, 2013 02:24
Location: North Carolina

Post by Thewitt » Wed Feb 12, 2014 03:28

We turn the whole hog into sausage.... Loin requires significant additions of fat for classic sausage recipes.
User avatar
Gray Goat
Frequent User
Frequent User
Posts: 125
Joined: Mon Jan 24, 2011 20:08
Location: Crystal Lake IL

Post by Gray Goat » Wed Feb 12, 2014 03:53

Thewitt- Thanks for the reply :smile:
Post Reply