German Sausage

philamd's Note:

If you like a good basic German Wurst, this is it, great on the grill either stuffed in hog casings or as patties.

• Total Time: 1 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 15 mins

Ingredients:

Yield: 10 1/4 lb ...

• 2 ½ lbs boneless pork butt , Boston butt
• 2 ½ teaspoons rubbed sage
• 2 teaspoons salt
• 1 ½ teaspoons ground pepper
• 1 ½ teaspoons marjoram
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon savory
• ½ teaspoon ground cayenne pepper
• ¼ teaspoon ground nutmeg
• 1 teaspoon allspice

Directions:

1. Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
2. Grind the meat and fat together twice, using a coarse blade.
3. Add the spices to the meat and fat mixture and knead it in thoroughly.
4. Cover and refrigerate at least a couple of hours or overnight.
5. The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.