Homemade Link Sausage

Name: Homemade Link Sausage
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 45 lbs, 4 serving(s)
Ingredients: 17 lbs pork shoulder, butts 23 pounds of lamb and 5 pounds of pork back fat all ground up together; 8 cups Burgundy wine; 2 1/2 cups salt; 2/3 cup sugar; 3 1/3 tablespoons ground sage; 3 1/3 tablespoons allspice; 2/3 tablespoon ground cloves; 1 1/4 tablespoons nutmeg; 8 1/3 tablespoons ground pepper (if you like pepper corns add some too. I hate them as they get stuck in my teeth); 1 1/3 tablespoons fresh diced fresh garlic; 2 1/2 tablespoons dried mint flakes (if you want)

Submitted by Dixie from Kansas

"This is a link sausage that can be grilled, pan fried or boiled. This can also be made into salami if,each link is tied off and hung to dry for 2 weeks."

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Ready In:: 2hrs 10mins
Ingredients:: 11
Yields:: 45 lbs
Serves:: 4

ingredients

17 lbs pork shoulder, butts 23 pounds of lamb and 5 pounds of pork back fat all ground up together
8 cups Burgundy wine
2 ¹⁄₂ cups salt
²⁄₃ cup sugar
3 ¹⁄₃ tablespoons ground sage
3 ¹⁄₃ tablespoons allspice
²⁄₃ tablespoon ground cloves
1 ¹⁄₄ tablespoons nutmeg
8 ¹⁄₃ tablespoons ground pepper (if you like pepper corns add some too. I hate them as they get stuck in my teeth)
1 ¹⁄₃ tablespoons fresh diced fresh garlic
2 ¹⁄₂ tablespoons dried mint flakes (if you want)

directions

In a large pot combine all ingredients.
Pat out meat on large table and poke holes with fingers and pour on a couple of cups of the mixture and let it soak inches Repeat until liquid is gone. Mix well and stuff into hog casings.
Freeze for up to 6 months or use.
If making salami tie off each link and hang by string so no weight is on the link themselves. Hang for appx 2 weeks in 50 degree temp.
To cook fresh sausage boil, grill or broil until internal temp of 165.