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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bruce Aidells and Denis Kelly
2 pounds pork butt
1 pound pork fatback
1 tablespoon kosher salt
2 tablespoons black pepper
2 teaspoons ground sage
1 teaspoon cayenne pepper
1 teaspoon ground coriander
½ teaspoon ground nutmeg
½ cup water
medium hog casings
Grind the pork and fat through a ¼ inch plate. In a large bowl, mix the meat, fat, salt, black pepper, sage, cayenne, coriander, nutmeg and water, kneading and squeezing until all ingredients are well blended. If you are making the sausage for patties, shape the meat into one large roll, 2 inches in diameter, wrap in waxed paper, and refrigerate until ready to use.
For links, stuff the sausage into medium casings and tie at 5 inch intervals. If wrapped tightly, these will keep 3 days in the refrigerator, or 2 months if frozen.