Ed H’s Country Sausage

From Ed Hoffmann

4 lbs pork butt (blade roast, blade steaks, Boston butt) on the fatty side.

4 tsp kosher salt (2 ½ tsp canning salt)

2 tsp coarsely ground black pepper

2 tsp dried sage

1 tsp dried thyme

2 tsp sugar

½ tsp freshly grated nutmeg (optional)

1 tsp ground coriander (optional)

1 tsp cayenne pepper

½ cup ice cold water

If you want a more spicy sausage add 1 Tbsp crushed red pepper or more Cayenne

Put pork through the meat grinder using the fine plate (if you prefer a coarser texture to your sausage use the ¼ inch plate). In a large bowl mix the pork with the spices and water, kneading and squeezing the meat until everything is nicely blended.

Fry up a patty to test seasonings and adjust if desired. If making the sausage for patties, simply wrap it in bulk and refrigerate or freeze until use.

Fresh sausage will keep for 3 days in the refrigerator, frozen at 0 degrees, for 2 to 3 months before flavor will begin to deteriorate.