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:
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.
