This is the recipe I use. I stuff mine in casings, but you certainly don't have to do that. Note: this recipe is based on 5 lbs of Boston butt. You'd have to scale things back or up depending on how much ground pork you use. I buy whole Boston butts and do the whole cubing/grinding thing.
• 5 lbs of boneless pork butt
• 2 T non-iodized salt
• 2 t fine ground black pepper
• 2 t crushed red pepper flakes
• 1 t fresh ground nutmeg
• 1 t ground dried thyme
• 1/2 t ground ginger
• 2 T sugar (Optional – I don’t use it)
• 2 t paprika
• 1 cup ice water
1. Trim the pork, cut it into 1 inch cubes, and grind it through the fine
plate of your meat grinder.
2. Combine the spices in a container and mix with the 1 cup of ice water.
3. Pour the spice and water combination into the ground pork and mix
thoroughly for at least 2 minutes. Use your hands for mixing to assure
even distribution.
4. Once the sausage is fully mixed, stuff it into 24-26 mm natural sheep
casings.
And this is what I stuff it with:
• 5 lbs of boneless pork butt
• 2 T non-iodized salt
• 2 t fine ground black pepper
• 2 t crushed red pepper flakes
• 1 t fresh ground nutmeg
• 1 t ground dried thyme
• 1/2 t ground ginger
• 2 T sugar (Optional – I don’t use it)
• 2 t paprika
• 1 cup ice water
1. Trim the pork, cut it into 1 inch cubes, and grind it through the fine
plate of your meat grinder.
2. Combine the spices in a container and mix with the 1 cup of ice water.
3. Pour the spice and water combination into the ground pork and mix
thoroughly for at least 2 minutes. Use your hands for mixing to assure
even distribution.
4. Once the sausage is fully mixed, stuff it into 24-26 mm natural sheep
casings.
And this is what I stuff it with: