- 5 LB pork shoulder (sliced into long strips)
- 1 LB pork fat (sliced into long strips)
- 3⅓ C plain breadcrumbs
- 1 C chicken stock
- 6 egg yolks (beaten)
- 3½ TSP kosher salt
- 3 TSP ground sage
- 2¼ TSP ground mace
- 1½ TSP ground ginger
- 1 TSP ground nutmeg
- 1¼ TSP ground mustard
- 1½ TSP black pepper
- 1½ TSP white pepper
- 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 coarse 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.
NOTE: For consistently good results, cook in a toaster oven at 400 degrees for ~15 minutes or until ~135 degrees in the center. Switch toaster oven to broil, flip sausages and cook for ~5 minutes until browned and crisp, and at least 165 degrees in the center.