Country Pork Sausage
|Sausage hog casing||10 Large (Adjust as Required)|
|Boneless pork butt/Boneless pork shoulder||8 Pound, cut in 1 1/2-inch pieces (4 Kilograms)|
|Salt||45 Milliliter (3 Tablespoons)|
|Dried sage||2 Teaspoon|
|Ground red pepper/Ground cayenne pepper||1 Teaspoon|
Prepare sausage casing.
Assemble Food Grinder with Fine Disc.
Grind meat into large bowl.
Combine seasonings and mix with meat.
Reassemble food grinder with Medium Stuffing Tube.
Stuff meat into casing.
Twist or tie into desired number of links.
Chill thoroughly before separating links.
Cook as desired.