Ingredients:

•  10 lbs    Pork Shoulder Butts, boneless and trimmed
•    76 g    Salt
•    11 g    Seasoning Premix
• 10 tsp    Sage, ground or adjust amount to taste*

* add 1 tsp of ground Sage or 1½ tsp of finely diced fresh Sage per pound of meat.

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into Sheep Casings and link 4 inches long. 21 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