Homemade Pork Sausage
A pork butt is cubed, seasoned and ground to make a meat paste. The ground sausage is stuffed into hog casings before being grilled.
Ingredients
- 5 lbs pork butt (meat and fat)
- 3.5 tbsp salt
- 1/2 tbsp granulated garlic
- 1/2 tbsp black pepper
- 1/2 tbsp chili powder
- 1 cup ice cold water
Instructions
- Cut the pork butt into 1-2 inch cubes.
- Run the cubed pork butt through a meat grinder.
- Add all of the remaining ingredients to the ground pork and mix well to combine.
- Test fry a small amount of the sausage, taste and adjust the seasoning of the ground meat if needed.
- Stuff the sausage into natural hog casings and twist off every 6 inches to make links.
- Allow the stuffed sausages to rest in the refrigerator for one hour before cooking to let the flavors meld.
Notes
Always cook pork sausages to 165F before consuming. These sausages are excellent when cooked on a grill or simmered in a beer and onion bath.