Thoroughly mix the seasonings, and spread it over the cut-up pork
butt. Grind the whole quantity through the fine plate of your meat
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.
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.
Pack tightly into molds or pans and chill before slicing.
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