In links or as patties I love this with a big Sunday breakfast with waffles or eggs! This recipe is a starting point and fairly neutral in flavour, start here and then tailor your next batch and keep experimenting.
Lean pork butt | 2 1/2 Pound | |
Pork fat | 1/2 Pound | |
Coarse salt | 1 Teaspoon | |
Dried sage | 1 1/2 Teaspoon | |
Black peppercorn | 3/4 Teaspoon , ground | |
Brown sugar | 3/4 Teaspoon | |
Dried thyme | 1/2 Teaspoon | |
Dried marjoram | 1/4 Teaspoon | |
Clove | 1 Pinch , ground | |
Red pepper | 1 Pinch , crushed |
GETTING READY
1) Prepare the sausage casing.
2) Cut meat and fat into cubes and keep well chilled before grinding (30 minutes in the freezer is great).
MAKING
3) Grind meat and fat through the fine disk on your grinder.
4) Mix all ingredients into ground meat, and then chill again before next step (freezer for 20 minutes)
5) Grind mixture through fine disk again.
6) Shape into patties or stuff into casings. Prick air pockets and twist casings into links.
7) Cover and place in fridge overnight to give flavour a chance to build.
8) Can be kept in fridge for 2-3 days or frozen for up to 3 months.
9) Fry until internal temp reaches 160ºF.
SERVING
10) Serve the sausages for Sunday breakfast with waffles or eggs or as desired.
Serving size Complete recipe
Calories 3071Calories from Fat 2047
% Daily Value*
Total Fat 227 g349.2%
Saturated Fat 80 g400%
Trans Fat 0 g
Cholesterol
Sodium 2441 mg101.71%
Total Carbohydrates 14 g4.7%
Dietary Fiber 4 g16%
Sugars 4 g
Protein 227 g454%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet