Homemade Link Sausage

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.

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

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

1. In a large pot combine all ingredients.
2. 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.
3. Freeze for up to 6 months or use.
4. 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.
5. To cook fresh sausage boil, grill or broil until internal temp of 165.