Ingredients:

•     10 lbs    Pork Shoulder Butts, boneless and trimmed
•       76 g    Salt
•       11 g    Seasoning Premix

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into 30/32 mm Hog Casings and roll into a coil. 30 mm edible collagen casings can also be used.

The way we cook our Sausage:
●    Place Sausage in Frying Pan and cover with water.
●    Simmer Sausage until done – Caution: If water temperature goes above 170°F – Sausage might split open!
●    Pour out water and brown sausages with some butter/oil or grill them on the BBQ

Pork Sausage Seasoning:

•   35 g    White Pepper
•   11 g    Mace
•     7 g    Ginger
•     2 g    Celery Seed, ground