Homemade Fresh 😂
3 ¾ pounds boneless pork butt with additional ¼ lb. fat cap (4 lbs. total)
¾ pounds of diced onion, sautéed lightly
1 clove crushed garlic
2 tsp fresh coarse ground pepper
½ tsp fresh finely ground allspice
1 ¾ tbsp kosher salt
¾ cups chilled water (iced)
Hog Casings enough for 5 pounds of sausage
Trim pork butt by cutting with grain of meat to remove sinew and tendons. If there is any “hard” fat that is difficult to cut through, remove the hard part (save this harder part to render later), but save any soft fat that may be underneath. Cut into 1 1/2 inch chunks. Chill.
Render saved hard pork fat pieces over medium heat. Once there is enough fat to sauté onions, remove hard fat pieces and sauté onions until translucent. Take off the burner and add crushed garlic. Stir and set aside to cool.
Once the onion/garlic mixture has cooled, add pepper, allspice, and salt. Mix well.
Add onion mixture to chilled meat chunks and add ice water. Mix well with your hands. IT IS VERY IMPORTANT TO CHILL AND LET THE SPICES MARINATE FOR AT LEAST AN HOUR.
Using the large grind blade, grind meat chunks into a large mixing bowl.
Mix ground meat with hands again and CHILL FOR ANOTHER HOUR.
Clean casings and cut into 3 foot sections. Flush well over the colander and drape one end of each casing section over the lip.Wet outer sausage tube attachment with a touch of water and then gently glide on just one 3 foot section of casing. Leave about 3 inches of unfilled casing on both ends in order to tie off after filling.
Place a large cookie sheet under attachment and wet surface with about a teaspoon of water. Fill casings with chilled sausage meat mixture (this time without using a grinding blade).
Make sausage spirals. When the sheet is full, wipe up any liquid under the sausage on the cookie sheet and pat the sausage dry. Chill for an hour uncovered.
Pat dry the sausage with a paper towel. Twist sausage into links, wipe up any moisture on cookie sheet and sausage again (drying twisted area is especially important to keep links from unraveling after cutting later). Coil links into spiral circles again and place back on cookie sheet. Chill for a couple of hours uncovered.
Place a couple of layers of paper towels on a large plate, lift coil off of the cookie sheet carefully and place on towels. Pat dry sausage and cookie sheet area where it rested. Flip sausages and place back on cookie sheet to dry again uncovered. Getting the casing dry before freezing is important to stop ice crystals from forming and freezer burn. Chill overnight.
Snip sausage into links. Freeze.
Prep time:30 min
Cook time:25 minutes