Preparation:
Instructions: Trim the fat off the pork shoulder, if you like lean sausage, or leave it on if you like more flavor. Always make certain that your meat is free of bone and glands. Limpy likes the 1/8" grinding plate, and recommends grinding the meat only once. To the ground meat, mix in the dry spices first. Then add the ice water. Mix thoroughly. Bulk sausage is easily made into patties, or you can use 22-24mm lamb casings for the challenge of making link sausage. They usually cost between $25.00 - $35.00 per hank (bundle), and can stuff approximately 55 Lbs. of meat. Wrap the finished product in freezer paper for long term storage, or fry some up right now for a real treat! There's nothing like the taste of fresh homemade sausag |
