Black Oak Sausage Recipe
Make Black Oak Sausage Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Ingredients
Spices and Seasonings
Other Ingredients
Method
Preparation
Prepare Casings
Rinse the hog casings thoroughly under cold running water. Soak them in a bowl of water for at least 30 minutes to soften.
Mix Meats
In a large mixing bowl, combine the ground pork, ground beef, and pork fatback. Use your hands to mix until well combined.
Add Spices
Sprinkle the garlic powder, onion powder, black pepper, paprika, salt, red pepper flakes, coriander, and fennel seeds over the meat mixture. Mix everything together until the spices are evenly distributed.
Add Ice Water
Gradually add the ice water to the meat mixture, mixing thoroughly until the mixture is moist and holds together.
Stuffing
Prepare Stuffing Equipment
Fit your sausage stuffer with the soaked hog casings. Ensure the casing is securely attached and free of air pockets.
Stuff Sausage
Carefully fill the casings with the meat mixture, taking care not to overstuff. Twist the sausages into links of your desired size, tying off the ends securely.
Cooking
