Why make your own sausage? First and foremost, it simply tastes better when you grind your own pork. Second, you can adjust the seasonings to your own individual taste. I usually make sausage for patties but you can go the extra mile and stuff your own into casings to make links. You can make a larger batch, make patties and freeze them so you can have them anytime you wish. This is when a FoodSaver comes in handy. Buy a whole pork butt, grind it up and portion it into one pound bags which you can freeze. Then you can pull out a bag, defrost it and make different type of sausage.
1 pound pork shoulder (Boston butt)
2 cloves minced garlic
4 or 5 fresh sage leaves finely chopped
1 teaspoon fresh finely chopped thyme
pinch of red pepper flakes
pinch dried rosemary
salt and pepper to taste
1. Cut one pound of pork into one inch cubes and partially freeze, Using the course grind plate, rind the sausage and keep cold.
2. To the ground pork add the minced garlic, thyme, rosemary, sage, red pepper flakes and season with salt and pepper and mix gently with your hands.
3. Fry a small bit in a skillet and taste for seasoning and flavor. Adjust the seasoning if required and retest. When you are satisfied with the taste form into patties or stuff into casings if you wish. Makes 4 large patties or 6 smaller patties or 10-12 links.
4. Keep cold until cooked or freeze until needed.