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Ingredients
- 4 lb Lean fresh pork
- 2 lb Pork fat
- 2 tsp Finely chopped garlic
- 1 Tbsp. Cayenne pepper
- 1 Tbsp. Freshly grnd black pepper
- 2 Tbsp. Salt
- 1/2 tsp Grnd bay leaf
- 4 tsp Paprika
- 1/2 tsp Sugar
- 3 x Yards sausage casing (opt.)
Directions
- Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so which each sausage is about six inches long. You can omit this step and make sausage patties if desired.
- Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.
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