Penrose Sausage Recipe

Penrose sausages—welcome! This dish is great for cured meat lovers who want to try something new. In this post, we’ll show you how to make Penrose sausages at home and include serving suggestions and storage advice. We’ll answer some often-asked questions regarding this delectable cured beef.

Penrose sausage is pork and spice-cured. Roger Penrose, a physicist, and mathematician utilized the sausage to demonstrate space-time mathematics. In this context, the sausage represents a two-dimensional item immersed in three-dimensional space, and the sausage-making process shows how to build such an entity. Topology and geometry debates typically involve sausages.

Penrose Sausage Ingredients

Making your own Penrose sausage at home is a fun and rewarding process that is sure to impress your friends and family. Here’s what you’ll need to get started:

  • 2 lbs of pork shoulder or pork butt, cut into small cubes
  • 1 tsp of salt
  • 1 tsp of curing salt (such as pink salt or Prague powder)
  • 1 tsp of black pepper
  • 1 tsp of paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • 1 tsp of dried thyme
  • Natural sausage casings (either hog or sheep casings will work)

How To Make Penrose Sausage From Scratch?

Put all the spices in a small bowl and stir them up. Put the pork cubes in a large bowl and season them with spices. Rub the spices into the meat until the pork is evenly coated.

The next step is to use a sausage stuffer or a big syringe to pack the seasoned meat into the natural sausage casings. Use butcher’s string to tie the sausage closed and keep the stuffing within.

Your Penrose sausages are now prepped for the stovetop. There are a few ways to prepare them, but grilling or smoking will bring out their full flavor. Put the sausages on the grill grate and prepare the grill to medium-high heat. Cook on the grill for 15 to 20 minutes, flipping regularly, or until an instant-read thermometer registers 145 degrees Fahrenheit.

Alternatively, you can smoke the sausages by preparing a smoker per the manufacturer’s directions and preheating it to 225 degrees Fahrenheit. Sausage links should be smoked for at least two hours, or until the interior temperature reaches 145 degrees Fahrenheit.

Sausage should be removed from the grill or smoker and allowed to cool to room temperature after cooking. The sausages can now be stored in the fridge until ready to use.

Serving Ideas for Penrose Sausage

Penrose sausage goes well with a wide range of flavors and may be prepared in an infinite number of ways. In order to help you get going, I have provided some potential avenues of exploration below.

You can serve the sausage in slices on a charcuterie board among other cured meats, cheeses, and pickled vegetables.

For a tasty meal, dice the sausage and mix it in with scrambled eggs or an omelet.

For a traditional sausage sandwich, slice the sausage and stack it on bread with some mustard and sauerkraut.

To add flavor and protein to your favorite pasta meal or stir fry, simply cut the sausage into bite-sized pieces.

Sausage is a great ingredient to use when making meals in a slow cooker, such as soups and stews.

Storing and Preserving Penrose Sausage

Cover the sausage tightly with plastic wrap or aluminum foil, or store it in an airtight container, before putting it in the fridge. The sausage can be kept in the fridge for about two to three weeks.

You can freeze the sausage by first wrapping it in plastic wrap or aluminum foil and then storing it in a zip-top bag or an airtight container. If stored properly, sausage can be kept in the freezer for up to four months.

You can extend the sausage’s shelf life by curing and drying it. Sausage needs to be cured by hanging it for a few weeks in a cool, dry spot, at which point it will have lost roughly 30% of its original weight.

Next, thinly slice the sausage and dry it in a dehydrator or an oven set to the lowest setting until it is completely dry and hard. Dried sausage can be kept for a while at room temperature, up to a year in the fridge/freezer.

Frequently Asked Questions about Penrose Sausage

Can I use ground pork instead of cubed pork to make Penrose sausage?

Yes, you can use ground pork to make Penrose sausage. Simply mix together the ground pork and spices in a large bowl, and then stuff the mixture into the natural sausage casings as directed in the recipe.

Can I make Penrose sausage without natural sausage casings?

Yes, you can make Penrose sausage without natural sausage casings by shaping the sausage mixture into small patties or balls and cooking them as directed in the recipe.

Can I make Penrose sausage without a sausage stuffer or a large syringe?

You can fill natural sausage casings with Penrose sausage mixture without a sausage stuffer or large syringe by hand. Fill the casings with a small spoon or spatula.

Can I make Penrose sausage without a grill or smoker?

Penrose sausage can be oven-cooked without a grill or smoker. Bake the sausages on a baking sheet at 375°F. Bake at 145°F, about 20-25 minutes.

Homemade Penrose Sausage recipe

Penrose Sausage Recipe

Homemade Penrose sausage is a treat to prepare and serves as a great talking point when entertaining guests. The prerequisites for embarking on your endeavor are as follows:
Prep Time 8 mins
Cook Time 18 mins
Total Time 26 mins
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 117 kcal

Ingredients
  

  • 2 lbs of pork shoulder or pork butt cut into small cubes
  • 1 tsp of salt
  • 1 tsp of curing salt such as pink salt or Prague powder
  • 1 tsp of black pepper
  • 1 tsp of paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • 1 tsp of dried thyme
  • Natural sausage casings either hog or sheep casings will work

Instructions
 

  • In a small bowl, combine all the spices. Sprinkle the spice mixture over the cubed pork in a large basin. Massage the pork with seasonings.
  • Using a sausage stuffer or big syringe, stuff the seasoned meat into natural sausage casings. Butcher’s string the sausage ends to hold the stuffing.
  • Now fry your Penrose sausages. For optimal flavor, grill or smoke them. Grill the sausages on medium-high heat. Grill for 15-20 minutes, flipping occasionally, until 145°F.
  • Set your smoker to 225°F and follow the manufacturer’s instructions to smoke the sausages. Smoke the sausages for 2-3 hours until they reach 145°F.
  • Remove the sausages from the grill or smoker and cool to room temperature. Slice and serve the sausages or refrigerate them.
Keyword Penrose Sausage, Penrose Sausage Recipe

Thanks for exploring Penrose sausage with us! We hope you enjoyed learning about this wonderful cured beef product and feel confident making it at home. You’ll love sausages whether you grill, smoke, or bake them.

This page covers cooking, serving, storing, and preserving Penrose sausage. To help you maximize this recipe, we’ve answered some FAQs. This information should help you get creative in the kitchen.

Visit our website or blog for additional cooking inspiration. We provide lots of information and resources to help you explore cooking and discover new flavors.

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