You may also like
Categories:Viewed: 53 - Published at: 9 years ago
Ingredients
- 2 pounds pork shoulder
- 2 teaspoons salt
- 1 x black pepper to taste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon thyme dried
- 1/4 teaspoon basil dried
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon marjoram dried
- 13 cup water ice cold
- 1 teaspoon water ice cold
Method
- Cut pork into 1 1/2 inch cubes, trimming all gristle and bone.
- Pass through a meat grinder with a coarse blade.
- Adjust the fat-to-lean ratio to be about 1:3 if you can.
- Put pork in a large stainless or ceramic crock or bowl.
- Mix the dry spices in a small bowl.
- Using your hands, toss the meat while adding the spices a small amount at a time.
- When half the spices are in, add half the ice water.
- Mix keeping the meat as loose as possible.
- Add remaining spices and water as above.
- At this point you may fry a small patty of the meat to test for seasonings.
- Adjust if necessary.
- Refrigerate the sausage mix overnight.
- You may check for seasonings again the next day (but be careful!
- You'll be tempted to fry it all right then and eat it up!)
- Stuff the mix into about 5' of rinsed casings, tying off about 8 inch lengths.
- You may grill, steam or fry the sausages as you prefer.
