German Sausage

Name: German Sausage
Ingredients: 2 12 lbs boneless pork butt; 2 12 teaspoons rubbed sage; 2 teaspoons salt; 1 12 teaspoons white pepper; 1 12 teaspoons marjoram; 1 teaspoon crushed red chile; 12 teaspoon savory; 12 teaspoon ground cayenne pepper; 14 teaspoon ground nutmeg; 1 teaspoon allspice

10 ingredients

6 steps

Ingredients

2 12 lbs boneless pork butt
2 12 teaspoons rubbed sage
2 teaspoons salt
1 12 teaspoons white pepper
1 12 teaspoons marjoram
1 teaspoon crushed red chile
12 teaspoon savory
12 teaspoon ground cayenne pepper
14 teaspoon ground nutmeg
1 teaspoon allspice

Directions

1

Cut the meat (and fat, if necessary) into chunks.
2

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).
3

Grind the meat and fat together twice, using a coarse blade.
4

Add the spices to the meat and fat mixture and knead it in thoroughly.
5

Cover and refrigerate at least a couple of hours or overnight.
6

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.