Ingredients
- 10 pounds pork butt
- 5 tablespoons salt
- 2 tablespoon sage (rubbed)
- 1 tablespoon ground nutmeg
- 1 pint water (ice water)
- 1 tablespoon ground white pepper
- 1 teaspoon ginger
- 1 tablespoon thyme
- 1 tablespoon ground red pepper (hot red pepper, optional, use more if you like hot)
How to Make
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Step 1: All the pork used to make the sausage must be chilled from 32-35ºF F. without fail.
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Step 2: Be sure that all the meat is free of blood clots, sinews, bone, skin, glands, etc.
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Step 3: Grind all the meat through a 3/16” grinder plate and place in mixer.
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Step 4: Add all the ingredients and mix well until all the spices are evenly distributed.
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Step 5: Pork sausage may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings.
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Step 6: Pork sausage also may be stuffed into a cloth bag or a 3 1/2 by 24” fibrous casing.
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Step 7: It is very important that pork sausage not be allowed to remain at room temperature any longer than necessary.
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Step 8: Place in cooler as soon as possible.
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Step 9: Pork sausage should be allowed to chill and dry in 28-32ºF cooler.
We hope you enjoy this recipe!
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