Post by BigM on Jul 25, 2013 18:00:30 GMT -5
4 lbs course ground pork shoulder
1 lb course ground back fat
2 TBSP salt
2 TBSP sugar
2 tsp coursely ground black pepper
1 tsp garlic powder
3/4 tsp ground nutmeg
1/4 tsp cayenne pepper
1/2 C ice water
80" sausage casing, 1 1/2 " wide
Mix it all together and stuff, twisting every three inches OR form into patties or logs for frying. Refrigerate up to a week or freeze.
1 lb course ground back fat
2 TBSP salt
2 TBSP sugar
2 tsp coursely ground black pepper
1 tsp garlic powder
3/4 tsp ground nutmeg
1/4 tsp cayenne pepper
1/2 C ice water
80" sausage casing, 1 1/2 " wide
Mix it all together and stuff, twisting every three inches OR form into patties or logs for frying. Refrigerate up to a week or freeze.