Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Lean fresh pork

  2. 2 lbs 908g / 32oz Pork fat

  3. 2 teaspoons 10ml Garlic - finely minced

  4. 1 tablespoon 15ml Cayenne pepper

  5. 1 tablespoon 15ml Fresh ground black pepper

  6. 2 tablespoons 30ml Salt

  7. 1/2 teaspoon 2 1/2ml Bay leaf - ground

  8. 4 teaspoons 20ml Paprika

  9. 1/2 teaspoon 2 1/2ml Sugar

  10. 3 Sausage casing - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like. Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.


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