Makes about 15 links or patties
Ingredients
For Sausage
- 5½ lbs bone-in pork butt
- 1 yellow onion, sliced
- 2½ oz (about ⅓ cup) sweet Italian spice blend
Equipment
- meat grinder or grinder attachment for standing mixer
- all-natural hog casing (optional)
- sausage stuffer attachment
- plastic sandwich bags (if forming patties)
How-to
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Cut pork into pieces that will easily fit into a meat grinder, removing the bone. Alternatively, you can purchase pre-ground pork
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Toss cubed (or pre-ground) pork with spices and sliced onion, assuring to coat the pork evenly
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Pass pork-onion-spice mixture through meat grinder or meat grinder attachment. Mix well and pass through once more
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If using natural hog casing, rinse the casing in cold water to remove salt preservatives
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Fix a sausage stuffer attachment to your grinder or standing mixer. Attach the natural casing and pass meat through slowly, forming one large sausage link
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Once all of the meat is encased, cut into smaller links. Package into smaller portions to freeze if not using immediately
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To form patties, roll ground meat mixture into balls, and place each ball into a plastic sandwich bag. Press down to form a patty, and leave in bag until use. Freeze if not using immediately
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