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Ingredients
- 5 Tbsp. salt
- 1 Tbsp. grnd white pepper
- 2 Tbsp. rubbed sage
- 1 tsp ginger
- 1 Tbsp. nutmeg
- 1 Tbsp. grnd red warm pepper (optional)
- 1 pt ice water
- 10 lb pork
Directions
- The best results is 100% pork butt, but which gets to be expensive. A good quality sausage can also be made 50/50 pork butt and pork trimmings (like stew meat). Grind all the meat with a 3/8" plate grinder. Fold in all the ingredients till proportionately distributed. You put it in qt freezer containers and freeze. To serve, thaw the night before in the refrigerator and fry patties.
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