Ingredients
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3 pounds pork butt roast
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1 pound veal
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½ pound fatback, diced
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2 tablespoons dried sage
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2 tablespoons garlic powder
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1 ½ tablespoons salt
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1 tablespoon lemon zest
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2 teaspoons ground thyme
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1 teaspoon onion powder
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1 teaspoon ground mace
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1 teaspoon ground nutmeg
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1 teaspoon ground white pepper
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sausage casings
Directions
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Cut pork and veal into 1-inch cubes and set aside.
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Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
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Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
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Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
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Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
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Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
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Twist into links of desired size as casing fills. Tie off other end after final link.
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Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.
Cook's Note:
You can cook these any way you like, or freeze for later use.
Nutrition Facts (per serving)
345 | Calories |
29g | Fat |
2g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 345 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 11g | 54% |
Cholesterol 81mg | 27% |
Sodium 925mg | 40% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 18g | 35% |
Vitamin C 2mg | 2% |
Calcium 33mg | 3% |
Iron 1mg | 8% |
Potassium 250mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.