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Meats | |
| 5 Pounds Ground Pork Shoulder 5 Teaspoons Salt 1 Tablespoon Black Pepper 2 Teaspoons Fennel 3 Tablespoons Paprika 2 Tablespoons Hot Red Pepper Flakes 2 Tablespoons Garlic (optional) | |
| To start, cut the meat off the bone, keeping most of the fat, but discarding any sinew or ligaments. I found it best to work with the meat very cold, and cut into 2 to 3 inch pieces that easily fit into the hopper of my grinder. You want a fairly coarse, not too fine grind for these sausages, so use the large holed plate on your grinder. Grind all the meat. Next put all the meat out on a large clean surface such as a baking board or counter. Spread out across the surface, and begin to pour the spices across the top. Mix well using your hands until all the spices are incorporated into the meat. Take about a piece of the seasoned pork and place in a frying pan. Cook over medium heat until the meat is nicely browned and then taste to determine if the seasonings are adequate. If necessary, add more seasonings of choice. Either form patties or load the casings. | |
Unrated | |
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