This is way better than what you get in the store! Very easy to make. This recipe is for medium heat. You can make it less or more hot...whatever your preference is. Its well worth trying.
Ingredients...for 10Lbs.
10 lbs Boston butt
3 lbs. pork fat (ask in the meat dept.)
4 tbl. sea salt (3 if using regular salt)
4 tea. white pepper
2 1/2 tbl. dried ground sage
1 tsp. ground ginger
4 tsp. ground nutmeg
3 1/2 tea. ground thyme
3 tea. cayenne pepper
1 tbl. red pepper flakes
2 cups ice water
Cut the pork and the fat into small pieces..3/4 inch or so. Put in a large bowl and mix.
Mix all the seasonings together and combine well.
Sprinkle over the meat and fat mixture and mix well with your hands,
Grind the meat and fat thru the small plate of a grinder...we use a Kitchen Aid.
When all ground, ADD THE ICE WATER ABOUT 1/2 CUP AT A TIME. mixing well after each addition. Do not make it over wet. 11/2 cups is usually just right. 2 is ok.
Cook a small amount and see if it is right for you. Adjust seasonings if necessary.
Pat the sausage into logs..about a pound each.and wrap in freezer paper and tape shut..masking tape works great. Anyways...hope you enjoy.
10 lbs Boston butt
3 lbs. pork fat (ask in the meat dept.)
4 tbl. sea salt (3 if using regular salt)
4 tea. white pepper
2 1/2 tbl. dried ground sage
1 tsp. ground ginger
4 tsp. ground nutmeg
3 1/2 tea. ground thyme
3 tea. cayenne pepper
1 tbl. red pepper flakes
2 cups ice water
Cut the pork and the fat into small pieces..3/4 inch or so. Put in a large bowl and mix.
Mix all the seasonings together and combine well.
Sprinkle over the meat and fat mixture and mix well with your hands,
Grind the meat and fat thru the small plate of a grinder...we use a Kitchen Aid.
When all ground, ADD THE ICE WATER ABOUT 1/2 CUP AT A TIME. mixing well after each addition. Do not make it over wet. 11/2 cups is usually just right. 2 is ok.
Cook a small amount and see if it is right for you. Adjust seasonings if necessary.
Pat the sausage into logs..about a pound each.and wrap in freezer paper and tape shut..masking tape works great. Anyways...hope you enjoy.
This post first appeared on The Three-Headed Chef: Dinner After Midnight, please read the originial post: here
