German Sausage

Name: German Sausage
Ingredients: 2 1/2 lbs boneless pork butt, Boston butt; 2 1/2 teaspoons rubbed sage; 2 teaspoons salt; 1 1/2 teaspoons ground pepper; 1 1/2 teaspoons marjoram; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon savory; 1/2 teaspoon ground cayenne pepper; 1/4 teaspoon ground nutmeg; 1 teaspoon allspice

10 ingredients

5 steps

Ingredients

2 1/2 lbs boneless pork butt, Boston butt
2 1/2 teaspoons rubbed sage
2 teaspoons salt
1 1/2 teaspoons ground pepper
1 1/2 teaspoons marjoram
1 teaspoon crushed red pepper flakes
1/2 teaspoon savory
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon allspice

Directions

1

Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
2

Grind the meat and fat together twice, using a coarse blade.
3

Add the spices to the meat and fat mixture and knead it in thoroughly.
4

Cover and refrigerate at least a couple of hours or overnight.
5

The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.