Ingredients
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2 pounds, cubed pork shoulder
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1/2 pound, cubed Pork fatback
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2 teaspoons Salt
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1 teaspoon Freshly ground black pepper
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1 teaspoon Paprika
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1/2 teaspoon Dried sage
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1/2 teaspoon Dried thyme
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1/2 teaspoon Dried rosemary
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1/4 teaspoon Ground nutmeg
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1/4 teaspoon Garlic powder
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Natural hog casings
Directions
- Prepare the Equipment: You’ll need a meat grinder with a sausage stuffing attachment, sausage casings, and a sharp knife.
- Prepare the Meat: Trim the pork shoulder and fatback of any excess connective tissue and cut them into small cubes that will fit into your meat grinder.
- Season the Meat: In a large mixing bowl, combine the cubed pork shoulder and fatback with salt, pepper, paprika, sage, thyme, rosemary, nutmeg, and garlic powder. Mix well to ensure even distribution of the spices.
- Grind the Meat: Using the coarse grinding plate, pass the seasoned meat mixture through the meat grinder. If you prefer a finer texture, you can grind it again using the fine grinding plate.
- Stuff the Sausage: Soak the natural hog casings in cold water for about 30 minutes to soften them. Slide the casings onto the sausage stuffing tube, leaving a bit of overhang at the end. Start feeding the ground meat mixture through the sausage stuffer, allowing it to fill the casings evenly. Be careful not to overstuff the casings, as they may burst during cooking.
- Form Links: Once the sausage is stuffed, twist it into links by pinching the sausage down and twisting it every 4-6 inches.
- Cook or Store: You can cook the sausage immediately by grilling, frying, baking, or smoking it. Alternatively, you can refrigerate or freeze the sausage for later use. If storing, ensure that the sausage is well wrapped to prevent freezer burn.
- Enjoy: Once cooked, serve your homemade sausage with your favorite sides or use it in recipes like pasta dishes, soups, or breakfast scrambles.
Making homemade sausage allows you to customize the flavors and ingredients to suit your taste preferences, so feel free to experiment with different herbs, spices, and meats to create your signature sausage recipes!
