One Pound Homemade Italian Sausage

• Gluten free

• Meat

  • 1 lb Ground pork

• Produce

  • 1 tsp Garlic powder

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tbsp Salt
  • 1/4 tsp Sugar

• Drinks

  • 3 tbsp Ice water

Found on cullyskitchen.com

Ingredients

• 5 pounds of pork butts or (pork and venison combination)
• 2½ tablespoons of canning or pickling salt
• 8 ounces of ice water
• 1½ teaspoons fennel seed (optional)
• 1 teaspoon coarse black pepper (fresh ground)
• 1 teaspoon garlic powder
• 1½ teaspoon sugar

Directions

• Cut the meat up to fit the size of your grinder. If you are using a combination of different kinds of meat, like wild game and pork, mix the meat together before grinding.
• Grind the meat through a 1/ 4 or 3/ 8 inch size plate.
• In a medium size bowl, starting with the water, combine all the ingredients. Using your hands or a meat mixer, mix the seasoning into the meat until thoroughly combined.
• Note about hog casing-they may be packed in salt, so thoroughly rinse them, and flush them out with cold water before stuffing.
• Place the sausage casing over the stuffing horn, and then stuff and link. Take out what you need fresh and freeze the rest.