Duroc Sausage Recipe
Make Duroc Sausage Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Ingredients
Spice Mixture
Other Ingredients
Method
Preparation of Meat
- 1
Prepare the Pork
Cut the Duroc pork shoulder and fatback into 1-inch cubes to ensure even grinding.
- 2
Chill the Meat
Place the cubed pork and fatback in the freezer for about 30 minutes to chill, making it easier to grind.
Mixing Ingredients
- 3
Combine Spices
In a bowl, mix together the salt, black pepper, garlic powder, paprika, crushed red pepper flakes, fennel seeds, and coriander powder until well combined.
- 4
Grind the Meat
Using a meat grinder, grind the chilled pork and fatback into a bowl, alternating with the spice mixture and adding ice water as needed to keep the mixture moist.
- 5
Mix Thoroughly
Once ground, mix the sausage meat thoroughly by hand or with a mixer, ensuring the spices are evenly distributed.
Stuffing the Sausage
- 6
Prepare Hog Casings
Soak the natural hog casings in water for at least 30 minutes, then rinse them thoroughly to remove excess salt.
- 7
Stuff the Sausage
Fit the casing onto the stuffing tube of your sausage stuffer. Fill the casing with the sausage mixture, being careful not to overstuff, and tie off the ends with twine.
Cooking the Sausage
- 8
- 9
Serve
Once cooked, let the sausages rest for a few minutes before serving. Enjoy them on their own or in a sandwich.