Ingredients

How to make it

  • Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
  • Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

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    " It was excellent "
    cherylannxo ate it and said...
    It's just me again, I have a sausage machine It also makes any shape of pasta. I have used the machine a couple of times and I've had it about 10 years. How's that for a track record? I am going to make this recipe out on the machine. It mixes up the meat and spices and then presses the mixture into casings. You have my 5, Thanks for sharing....Cheryl
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