- 5 LB pork shoulder (sliced into long strips)
- 1 LB pork fat (sliced into long strips)
- 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)
- Arrange the pork shoulder and pork fat in a single layer on a half-sheet pan covered in cling wrap and par-freeze (not completely frozen, just stiff). Grind the shoulder and fat together using a fine die.
- Add the remaining ingredients and mix thoroughly, but try not to over-mix.
- If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
- Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
- Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually and not touching on a parchment lined sheet pan, then wrap tightly in foil (or vacuum-seal).
Yields 25-30 sausages.