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Ingredients
- 1 1/2 x Yards large sausage casing, approximately (about 2-3 inches wide)
- 4 lb Lean fresh pork
- 2 lb Pork fat
- 3 1/3 Tbsp. Finely chopped garlic
- 2 Tbsp. Salt
- 1/2 tsp Freshly grnd black pepper
- 1/8 tsp Cayenne
- 1/8 tsp Chili pwdr
- 1/8 tsp Mace
- 1/8 tsp Allspice
- 1/2 tsp Dry thyme
- 1 Tbsp. Paprika
- 1/4 tsp Grnd bay leaf
- 1/4 tsp Sage
- 5 tsp Colgin's liquid hickory smoke
Directions
- Soak the casing about an hour in cool water to soften it and to loosen the salt in that it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cool water through the inside of the casing to remove any salt.
- (Roll up the casing you don't intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and chill for later use.)
- Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer till the top touches the knot.
- (The casing will look like accordian folds on the stuffer.)
- Fit the stuffer onto the meat grinder as directed on the instructions which come with the machine, or possibly hold the wide end of the stuffer against or possibly over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing
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