Pork loin sausage recipe

Gray Goat · 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

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 · 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.

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

Chuckwagon · 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

TSMODIE · 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

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

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"

Thewitt · 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.

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

Thewitt- Thanks for the reply