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Ingredients
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Meats
Spices
Other
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small chunks. This will make it easier to grind.
- 2
Soak Casings
Soak the natural hog casings in cold water for at least 30 minutes. Rinse them well to remove any salt.
Mixing
- 3
Grind the Meat
Using a meat grinder fitted with a coarse plate, grind the pork shoulder and pork fatback into a mixing bowl.
- 4
Add Seasonings
Add minced garlic, black pepper, paprika, cayenne pepper, salt, and curing salt to the ground meat. Mix well using your hands.
- 5
Add Ice Water
Gradually add ice water to the mixture while mixing to help with the binding. The mixture should be slightly sticky.
Stuffing
- 6
Prepare Stuffing Equipment
Attach a sausage stuffer to your grinder or use a separate machine. Slide one end of the soaked casing onto the stuffer.
- 7
Stuff the Sausage
Carefully stuff the prepared meat mixture into the casing, being careful not to overstuff. Tie off the ends securely.
- 8
Prick Air Bubbles
Use a needle to prick any air bubbles that may have formed inside the sausage.
Curing
- 9
Cure the Sausage
Hang the sausages in a cool, dry place (ideally 55-65°F or 12-18°C) for 2 to 3 weeks to cure. Ensure good airflow around them.
