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Author Topic: Pork Sausage  (Read 380 times)

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02ebz06

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Pork Sausage
« on: January 19, 2021, 02:51:54 PM »
Normally I use Pork Shoulder for making pork sausage.
Checked freezer and I am out.
Have plenty of Pork Loin though.

Has anyone used Pork loin to make sausage ?
I know it is a leaner cut of meat, but I do have a package of pork fat in the freezer (if I can find it) to add.
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BigDave83

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Re: Pork Sausage
« Reply #1 on: January 19, 2021, 03:35:09 PM »
we made some the other week from loin and butts. It came out well. If you have fat to add in I don't see how loin wouldn't work.
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02ebz06

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Re: Pork Sausage
« Reply #2 on: January 19, 2021, 05:20:46 PM »
Thanks Dave, I will give it a shot.
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Darwin

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Re: Pork Sausage
« Reply #3 on: January 19, 2021, 11:28:10 PM »
I have used the loin as part of the mix for Krakowska.  The fine grind was made with trimmings and fat back, it's a very lean sausage.  I have used sirloin in the same way.
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