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)

1. Cut pork into pieces that will easily fit into a meat grinder, removing the bone. Alternatively, you can purchase pre-ground pork
2. Toss cubed (or pre-ground) pork with spices and sliced onion, assuring to coat the pork evenly
3. Pass pork-onion-spice mixture through meat grinder or meat grinder attachment. Mix well and pass through once more
4. If using natural hog casing, rinse the casing in cold water to remove salt preservatives
5. 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
6. Once all of the meat is encased, cut into smaller links. Package into smaller portions to freeze if not using immediately
7. 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