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Bulk Sausage

In some countries, such as the United States, bulk sausage is sold in supermarkets. This is sausage with no casing that breaks up during cooking as easily as any other ground meat. But in other countries, bulk sausage is not sold as such, so if you want to follow a recipe that calls for bulk sausage, you need to make it yourself. Here's how to make a sausage that is reminiscent of the bulk sausage sold in the United States, similar to Jimmy Dean Regular.

Source and licence

"Bulk Sausage" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bulk_Sausage, revision 4663024), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bulk_Sausage&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4663024

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine all ingredients except the pork together in a large cup or small bowl.
  2. Knead the seasoning mixture into the raw ground pork until it is distributed evenly.
  3. Use in any recipe calling for bulk sausage.