1. IMPORTANT NOTE: 2. Please make sure to choose a fatty piece of pork and ask your butcher to grind it for you. If you use the lean ground pork ready-to-go in the supermarket then your sausage will be dry with an almost gritty consistency. I find the boneless country ribs have a great fat to meat ratio. 3. DIRECTIONS: 4. Combine ingredients with pork. Use your blender or food processor to grind mix until smooth -- you will have to stop it and stir frequently. 5. IF YOU WANT TO MAKE LINKS: 6. You will need 1 yard sausage casing. 7. Stuff the mixture through the sausage stuffer into the casings and twist into links. 8. Dry the sausages by hanging them in a cool place, it may then be kept for several weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
