This was fun ~ my first time stuffing sausage casings. You definitely have to have patience with this (which I generally have little of). But I was determined to do this. If you are a first-timer, watch a YouTube video to really get a good visual as to how to do this. Also, ask your butcher ~ they make miles of sausage a week and will have great tips. My first and best tip is to GO SLOW…otherwise, your casings will bust. I know first-hand ~ lol!! Good luck! And, if all else fails, you have some great bulk sausage!
8 lbs pork butt (weight is with bone-in)
1 tsp ground coriander
1 tsp cayenne
2T sea salt
1T garlic powder
2T dried parsley
2T fresh oregano, chopped
2T fresh basil, chopped
1/4 cup raw honey,
1T onion flakes
2T white wine vinegar
Either on your own or by your butcher, de-bone the pork butt. (On advisement of my butcher, he gave me the bone back and told me to put it in the freezer until the next time I made marinara sauce so I can’t wait to try this!).
Cut the pork into approximately 1-inch cubes and feed through your grinder. Add remaining ingredients and blend. The easiest way is to roll up your sleeves and get your hands dirty. Refrigerate for a couple of hours to let everything soften and “marinate”.
Let the hog casings soak for at least 1/2 hour to remove the salt solution that they soak in.
Pipe sausage solution into casings and tie off at desired lengths.
I made some in casings and left some for bulk. Refrigerate for at least 24-48 hours to let the spices come to life.