Instructions
- In a large bowl, combine the ground Pork and Seasoning ingredients. Mix thoroughly until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Prepare the hog casings according to package directions. Usually, this involves rinsing them inside and out with cold water.
- Attach the sausage stuffer to your grinder or stand mixer. Slide the hog casing onto the stuffing tube, leaving a few inches hanging off the end.
- Slowly feed the pork mixture into the stuffer, allowing the casing to fill evenly. Twist the casing every 6 inches to create individual sausages.
- Prick any air pockets in the sausages with a clean needle.
- Hang the sausages in a cool, dry place (such as a garage or basement) for 24-48 hours to dry slightly. Alternatively, you can dry them in the refrigerator for 3-4 days.
- Once dried, steam the sausages over simmering water for 20-25 minutes, or until they are cooked through.
- The internal temperature should reach 160°F (71°C).
- Let the sausages cool before storing them in the refrigerator or freezer.
