Nick's Baltimore Celery Sausage


	Nick's Celery Sausage from Nick R. The famous Baltimore Celery Sausage recipe, courtesy of Nick R. The recipe is broken down per pound of sausage making adjustment to larger amounts simple. Ingredients: • 1 lb. Pork, Ground • 1 tsp. Cumin, Ground • 1 tsp. Celery Seed • 1 tsp. Kosher Salt • 1/2 tsp. Thyme, Dried Leaf • 1/2 tsp. Sage, Dried Leaf • 1/2 tsp. Pepper, Fresh Ground • 1/2 tsp. Cayenne Pepper (optional) • Ice Water, enough to make the combined ingredients smooth when mixed. (1 pint per 5lb. batch) I use the regular natural casing 32-35MM. Or you can make batch if you want, stuff it in a large salami casing, and partially freeze it so it can be sliced into patties. The only special prep (if you want to call it that) I do is when I cube the meat, I add/mix all of the ingredients and let it sit in a food lug overnight in my fridge. I then take it out and run it through the grinder the next day. This is a great recipe. Use as much or little celery seed as you want. This recipe works fine for my taste, and all the people I have to supply it to when I make it :) Note: Can adjust ingredients to make 5, 10, 15lb batches etc...This sausage is awesome...