If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call your butcher in advance to make sure he sets aside some extra pork fat for you. To help the mixture blend more easily, be sure to freeze the pork pieces before grinding them in the processor. Keep in mind that the sausage needs to chill overnight so that the flavors have time to develop.
Ingredients
Makes 12 appetizer servings
Step 1
Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into ground pork mixture. Stir in 1/4 cup beer. Cover and chill overnight.
Step 2
Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD:Can be made 6 hours ahead. Cover and chill.
Step 3
Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 1/2 cup beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
Step 4
Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.
Nutrition Per Serving
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Reviews (8)
Back to TopI was a meat cutter for 16 years. Pork shoulder (also called pork butt) is the the cut you want. The boneless ribs are just pork shoulder cut into strips. BTW, pork steak is the same, too. Sausage needs fat for flavor. The meat to fat ratio should be about 65/35.
conroo
Ohio
10/3/2011
我现在这两次用猪肉糜no extra fat. I found that it needs the spice to be doubled. If you are not serving with a hearty mustard like the horseradish mustard, it may need even more spice. Also found that skipping the steaming step gives a better result...nicely browned bites.
mimi1940
Fox Island, WA
11/8/2009
I just finished the sauce. I was amazed that a mustard sauce wasn't simpler. What's worse, it's terrible. Very little flavor, except for an overwhelming bitterness. I will taste again after it cools, then see what I can add to salvage and hopefully avoid having to start over with a different recipe.
Anonymous
Peoria, IL
11/3/2009
I've never had a recipe fail before; this was my first! The pork mixture totally fell apart when I tried to turn them over. I tried adding two eggs and some bread crumbs as a binder to the next batch which still crumbled. Where did I go wrong?
Anonymous
miami, fl
10/25/2009
I made this for my cooking group. They are good and they turn out exactly as they are shown but we did not find them to be memorable, just another nice appetizer that is loaded with calories. Good recipe but I don't know if it is worth the trouble. I liked the dipping mustard, I used less horseradish, although I am horseradish fan, more honey, and a splash of really good balsamic.
Anonymous
MIchigan
10/25/2009
I loved this sausage, especially the way they were cooked. They made a great starter and I ended up making extra for freezing. So easy to pull out and cook when friends drop over for a beer. I did not like the mustard. I used Zatarains instead, the mustard in the recipe was too much work and not good. If you are looking for a good piece of pork to use for sausage, try shoulder, sometimes called butt in some parts of the country.
mustacci
payson, arizona
10/12/2009
to answer tjswan's question: the recipe calls for 'country style ribs' these don't look like regular ribs but more like a large roast cut into big strips. All the grocery stores in Cali sell them. If it doesn't say boneless don't worry they generally have very few to no bones that are easy to cut out.
hannibelle
fremont, ca
9/23/2009
I would like to try this recipe, but have never seen boneless ribs at the grocery store. Any ideas for another pork cut that would have a similar amount of fat and texture? Thanks.
tjswan
9/17/2009
