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Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 1 pound skinless fatback about one inch thick
- 2 1/4 pounds fairly but not totally lean pork butt (there should be about one-quarter fat), cut into one-inch cubes
- 2 1/4 pounds lean beef, cut into one-inch cubes
- Salt to taste, if desired
- 1 teaspoon freshly ground pepper, preferably white
- 1 teaspoon finely minced garlic
- 1/4 cup potato starch, cornstarch or arrowroot
- 1 1/4 cups ice cold water
- 8 feet natural beef round sausage casings, 40 to 43 inches in diameter
Method
- Cut the fatback into the thinnest possible slices.
- Cut the slices into the thinnest possible strips.
- Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes.
- There should be about three cups.
- Set aside.
- Put pork, beef, salt, pepper and garlic into a mixing bowl.
- Add the diced fatback.
- Blend the potato starch and ice water and add it to meat mixture.
- Cut the sausage casings into five lengths of about 18 inches each.
- Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely.
- Slip the sausage casing onto the stuffer.
- Tie it at the end.
- Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches.
- Cut off the end of the casing and tie it on both ends.
- Repeat this action, cutting off each sausage with a 15-inch length and tying at the end.
- This will make about five sausages weighing about one and one-quarter pounds each.
- To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages.
- Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes.
- Serve sliced.
- The sausages could also be grilled until done or they may be smoked.
- If they are to be smoked, use a home smoker and follow the manufacturer's instructions.
