2 lb Pork butt or shoulder
2 ts Salt
Black pepper to taste
1 1/2 ts Sugar
1/2 ts Dried thyme
1/4 ts Dried basil
1/4 ts Garlic powder
1/4 ts Mustard seeds
1/2 ts Dried marjoram
1/3 c Plus 1 tsp ice-cold water
Cut pork into 1 1/2 " cubes, trimming all gristle and
bone. Pass through a meat grinder with a coarse blade.
Adjust the fat-to-lean ratio to be about 1:3 if you
can. Put pork in a large stainless or ceramic crock or
bowl. Mix the dry spices in a small bowl. Using your
hands, toss the meat while adding the spices a small
amount at a time. When half the spices are in, add
half the ice water. Mix keeping the meat as loose as
possible. Add remaining spices & water as above. At
this point you may fry a small patty of the meat to
test for seasonings. Adjust if necessary. Refrigerate
the sausage mix overnight. You may check for
seasonings again the next day (but be careful! You'll
be tempted to fry it all right then and eat it up!)
Stuff the mix into about 5' of rinsed casings, tying
off about 8" lengths. You may grill, steam or fry the
sausages as you prefer.
