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Sausages

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Equipment

  • Meat grinder
  • Sausage stuffer

Ingredients

  • 1 lb raw pork fat
  • 1 lb lean pork meat from the leg
  • 4 1/2 tsp ground white pepper this is the equivalent of 1/2 ounce
  • 1 whole nutmeg, grated
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • 1 tsp ground cloves
  • 1 tsp ground mace
  • 6.9 grams kosher salt I give measurement in grams because different types of salt have different volume measurements. I used Diamond Crystal Kosher salt.
  • 1 tbsp cold water
  • animal or synthetic sausage casing I used pork casing

Instructions

  • Start by chilling your meat grinder in the freezer for about an hour. This will ensure that your meat and fat remain cold.
  • Chop the meat and the fat into roughly 1" squares. Place them on a baking tray and chill them in the freezer for about 20 minutes before grinding.
  • Grind the meat and fat together. Sprinkle the spices and salt on the meat and work with your hands until everything comes together and the spices are distributed evenly
  • Add the cold water to the mixture and continue mixing with your hands. The goal is to emulsify the mixture so that it is not lumpy inside the casing.
  • Proceed to stuff the casings as directed on the casing package. If using animal casing, please note it is usually packed in salt and must be soaked and rinsed prior to stuffing.