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Pork Sausage

Submitted by Connie Pease, Shelby Electric Cooperative
Course Breakfast
Cuisine American


  • 10 lbs. ground pork scraps
  • 5 T. Salt
  • 2-1/2 t. dry mustard
  • 5 t. Black pepper
  • 2-1/2 t. Ground cloves
  • 2 t. Cayenne pepper
  • 6 T. ground sage (adjust to taste)


  • Mix all ingredients in a large bowl, with clean hands. Mix well.
  • Form into patties to freeze or measure out 1-pound portions and wrap in freezer paper.
  • Freeze until ready to use.