Ham sausage

[Dysartsmoker]

Anyone have a ham sausage recipe using cured ham and ground pork.

[Fishawn]

Anyone have a ham sausage recipe using cured ham and ground pork.

I think Rowdy Ray recently did one that sounds like what you are looking for? I will see if I can find it.

[Fishawn]

This is what I was thinking of....

http://www.smoked-meat.com/forum/showthread.php?t=6336

[RowdyRay]

Yeah that's some good stuff, but that was from plain pork. Here's one from lpoli that was interesting, but maybe not quite what you're looking for.

http://lpoli.50webs.com/index_files/...eon%20Meat.pdf

How did you want to make it? Did you want a fresh sausage for frying.....or stuffed and smoked?

Here's one I found and saved. It could be fried up fresh or stuffed into a natural casing and frozen. I'd ditch the liquid smoke. Forget the back fat too. If you get a nice butt with a thick fat cap, that's all you need. Get a large one and you'll have 7 lbs. But a 50/50 ratio wouldn't be outta line. Maybe tweak the seasonings a little too.

Ham Sausage

5# Cured Smoked ham *
5# Pork shoulder
2# Pork back fat
3/4 tsp. Ground allspice
7 tsp. Kosher salt **
2 tsp. Ground black pepper
2 tsp. Liquid smoke
1/2 cup ice water

Method

1, Cut meat and fat into 1” cubes.
2, Partially freeze meat and fat.
3, Grind the ham, pork and fat separately through a 3/8 plate of the grinder.
4, Mix meat, fat and dry ingredients thoroughly.
5, Add liquid smoke to the ice water, then mix with meat mixture.
6, Fry a test sample, to check spices. Adjust to your liking.
7, Make into patties 3/8” thick, fry over med. low heat until lightly brown.
8, Melt a slice of Gouda or Fontina on top.
9, ENJOY!

10, Package and freeze unused sausage, within 3 days.

NOTES
* Use cured ham which is not cooked, half hams are available
**Salt is figured for the pork shoulder and the fat only, the ham already
has salt in it. Use 1 tsp salt per pound.