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Country Pork Sausage




  1. Thoroughly mix the seasonings, and spread it over the cut-up pork butt. Grind the whole quantity through the fine plate of your meat grinder.
  2. If you are stuffing the meat into casings do so immediately after grinding. The sausage should be soft enough to pack tightly into the casings without adding cold water.
  3. To make bulk sausage that will slice and fry without crumbling, add a scant half cup of cold water to each 4 pounds ground, seasoned sausage and knead with hands until the meat becomes sticky and dough-like.
  4. Pack tightly into molds or pans and chill before slicing.


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