Ingredients Jump to Instructions ↓

  1. 4-1/2 lb. boneless pork butt

  2. 1 lb. pork fat back

  3. 1 oz. kosher salt (4 Tbs. Diamond Crystal brand or 2 Tbs. Morton brand)

  4. 2-1/4 tsp. fresh finely ground black pepper

  5. 1-1/2 tsp. minced garlic

  6. 1/4 cup chopped fresh sage

  7. 1/2 cup dry red wine, such as Cabernet Sauvignon, Chianti, or Merlot

  8. 12 feet small hog casings (32 to 35 mm diameter), cut into three 4-foot pieces

  9. 2 tsp. vegetable oil, for cooking the sausages

Instructions Jump to Ingredients ↑

  1. To learn more, read the article: Make the sausage: Trim and discard any gristle or connective tissue from the pork. Cut the pork and pork fat back into 1-inch cubes. Spread in an even layer on a rimmed baking sheet and put in the freezer, uncovered, until very cold (partially frozen on the edges but still soft in the center), about 1 hour. Meanwhile, chill a large mixing bowl and the blade and 1/4-inch grinding plate from your meat grinder. Set up the meat grinder with the chilled parts according to manufacturer’s instructions. Grind the pork and the fat together into the chilled bowl. The mixture should come off the grinder cleanly, and the fat should not appear warm or smeared. If smearing occurs, return the meat and fat to the freezer until very cold. To Make Sausage Patties: To make sausage patties, use your hands to shape the patties about 2-1/2 to 3 inches in diameter and 3/4 inch thick To Make Sausage Links: To make sausage links, put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.


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