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Ingredients
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Meat
Spices
Casing
Equipment
Method
Preparation
- 1
Prepare the Meat
Begin by cutting the pork shoulder and pork fatback into small chunks, about 2 inches in size. This will make it easier to grind.
- 2
Soak Casings
Rinse the natural hog casings in cold water and soak them in a bowl of water for about 30 minutes to soften.
- 3
Combine Spices
In a separate bowl, mix together the salt, black pepper, crushed red pepper flakes, fennel seeds, garlic powder, and sugar until evenly combined.
Grinding and Mixing
- 4
Grind the Meat
Using a meat grinder fitted with a coarse plate, grind the pork shoulder and pork fatback together into a large bowl.
- 5
Mix in Spices
Add the combined spices to the ground meat and mix thoroughly by hand or using a stand mixer with a paddle attachment until the mixture is sticky and well combined.
Stuffing
- 6
Prepare Stuffing Equipment
Fit the sausage stuffer with the soaked hog casing and tie a knot at the end of the casing.
- 7
Stuff the Sausages
Carefully stuff the casing with the meat mixture, being cautious not to overstuff. Twist the sausages into links of your preferred size and tie off the ends.
Curing
- 8
Cure the Sausages
Hang the stuffed sausages in a cool, dry place at a temperature of around 12-15°C (53-59°F) for about 2-3 weeks to allow the curing process to take place.
- 9
Check for Doneness
After the curing period, check the sausages for firmness and a nice dry exterior. They should be ready to slice and enjoy.
