As I mentioned a couple weeks ago we had our pig butchered. Well we make our own sausage, here is how we do it. We smoked some of the meat before making the sausage for smoked sausage (in addition to the plain sausage) and just used the same spice recipe.
This recipe is for 50 pounds of meat
1 1/4 cup Salt
1/4 cup Dry Mustard
1/2 cup Black pepper
1/4 Cup ground cloves
1 cup crushed red pepper
1/4 Tbl. cayenne pepper
2 cups sage
Mix the spices in a bowl and set aside
We started with 50 pounds of meat and divided it into two bowls 25 pounds each
Add half the spice mixture to one bowl of meat and the rest to the other bowl.
Then mix it by hand real well until well coated. Andy really wants one of the meat mixers from cabelas for doing this. It would make it a lot easier, he even book marked one in the sale catalog haha ( may have to be on his Christmas list.)
The meat didn’t have much fat in it and we like a little fat in ours so we added some fat. I save the rest of the fat to render into lard to use for cooking and soap.
Grind adding fat as you go.
Do the second bowl the same way.
I freeze some in patties, some in half pound packages and can some. I have already canned breakfast burrito filling using it.