Ingredients
12
12 servings
- •3 pounds pork butt roast
- •1 pound veal
- •½ pound fatback, diced
- •2 tablespoons dried sage
- •2 tablespoons garlic powder
- •1 ½ tablespoons salt
- •1 tablespoon lemon zest
- •2 teaspoons ground thyme
- •1 teaspoon onion powder
- •1 teaspoon ground mace
- •1 teaspoon ground nutmeg
- •1 teaspoon ground white pepper
- •sausage casings
Instructions
- Cut pork and veal into 1-inch cubes and set aside.
- Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
- Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
- Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
- Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
- Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
- Twist into links of desired size as casing fills. Tie off other end after final link.
- Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.
Nutritional Facts
Per 12 servings
- Calories: 345
- Carbohydrate: 2g
- Fat: 29g
- Fiber: 1g
- Protein: 18g
- Sugar: 1g
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