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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pound pork, boned
1 teaspoon pickling salt, non-Iodized
¼ teaspoon ground black pepper
½ teaspoon sage, rubbed
⅛ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon thyme
¼ teaspoon paprika
2 ounce water
Grind pork through a 3/16 inch plate. Mix all other ingredients in bowl and then mix into ground meat. Chill in freezer for 30 minutes. Grind through ¼ inch plate. If you just want bulk sausage, you can form into patties or just store in freezer bags, in freezer. If you are going to stuff, chill in freezer for 30 min. Stuff into sheep casings. This is no more difficult than it sounds if you know a few tricks. Just rinse about 3 feet of sheep casings in cold water and after finding the hole in one end, feed this onto the stuffing tube. Just keep sliding it on the tube until you reach the end. Tie a knot at the end and start stuffing. It is a lot easier with a helper to either keep the stuffer full or to do the stuffing. When the 3 foot casing is full, lay it out on a counter and smooth it out with the hands to a uniform thickness. About 3 inches from one end, pinch the casing and give the link a full twist. Pinch again about 3 inches from the first link and twist in the opposite direction. Continue in this manner to the end, always twisting the current link in the opposite direction from the previous. I always put the meat back into the freezer while linking just to keep it cold. Once the process is learned, you can stuff the whole batch and link them all at one time.
Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes. Refrigerate or freeze immediately after drying. You now have your own home made sausage. All the fresh sausages are made in the same manner.