Homemade Sausage Links
|Boneless pork shoulder blade roast||2 Pound, cut into 1 inch cubes (Boston)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Rubbed sage||1 Teaspoon|
|Sausage casing||72 Inch (2 Yards Natural)|
1. With meat grinder, using coarse cutting disk, grind pork into large bowl. Add parsley, salt, sage, and pepper, and mix well. Refrigerate mixture until well chilled, about 3 1/2 hours.
2. Meanwhile, rinse sausage casings well in several changes of warm water, then slip one end of each casing over faucet and allow water to run through entire length of casing. Cover casings with warm water and let soak 30 minutes.
3. Remove cutting disk from meat grinder and attach sausage horn as manufacturer directs. Place some of meat mixture in grinder and grind just until meat reaches end of sausage horn. Slip entire length of sausage casing onto horn, allowing about 2 inches to extend over end; tie end of casing in a knot or with a string.
4. To fill casing, gradually grind meat mixture / into casing, pulling casing gently to fill evenly
with meat mixture. (Do not fill too tightly or it will be difficult to twist into links.) Twist meat-filled casing at 5-inch intervals or at desired length to form links, pressing meat away from twists (so meat will stay in casing during cooking). Cut into links. Cover and refrigerate.
5. To cook, in covered 12-inch skillet over low heat, in 1/4 cup simmering water, cook links 5 minutes; uncover and cook over medium heat, until water evaporates and sausages are well browned and cooked through, about 20 minutes.