Day one of two.
I have chosen a Boston butt for sausage. This one has a good bit of fat. You want about 80/20 lean to fat ratio. If you are using loin or fresh ham, you will need to add some fat. This one is about 6 pounds.
Be warned, many of my measurements are not exact. Sorry. It will be close enough and you can adjust to taste.
I start by slicing the pork into long thin strips to facilitate grinding.
Layer it in a casserole dish. This one is about 9 x 12. One layer is about 2 pounds. Sprinkle over top of the layer:
A handful of dried, fresh sage. Rub it between your hands and sprinkle as you go. This is about 3 T.
A tsp. Of red pepper flakes.
A sprinkle, about 1/4 tsp cumin.
Salt. About a half tsp.
A drizzle of maple syrup.
This dish holds 3 layers, for about 6 pounds.
Cover and refrigerate, at least an hour. This will sit overnight. It allows the fat to stay firm so it will grind more easily, and allows the flavors to blend. Tomorrow: grinding the sausage.
Day two of two.
Ok. Grinding the sausage. Not much to it, so I will take a moment to explain the grinder. This is a Sportsman Electric Meat Grinder. Costs about $60, cheaper than the KA attachment.
These are the parts. They are pretty universal to all grinders. That is a fine grinding wheel. It comes with medium and coarse, malso.
Install the hopper.
Then the auger.
We won’t be using this part today. It is for stuffing casings for link sausage.
This is one of the trays of seasoned pork.
Feed it through the hopper a little at a time. Don’t pack too tight.
Push it through with this.
This is the best size for an easy feed.
It moves pretty quickly. Make sure you get all the seasoning in the dish.
12 pounds. Took about 15 minutes, including assembly.
Mix the meat thoroughly to make sure the seasoning is evenly distributed.
Cover with plastic wrap and refrigerate for 24 hours to allow the flavors to meld. At that point, you can freeze in bulk smaller containers, make patties and freeze, or stuff casings to make links.
All done. Enjoy!