Country Sausage

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

5 LB pork butt (shoulder) diced into ¼” pieces
1 TBS salt
2 TSP sage
2 TSP pepper
2½ TBS fresh parsley leaves (chopped)
12 feet of 36 millimeter collagen sausage casings (do not allow to get wet at any time)

Temperature:

Combine all seasonings in a large mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.

Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.

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