semi frozen pork butts ready to grind

Tubed cases soaking

Grinding

Whitey the egret flew in to supervise and get a hot dog

Weighing out the spices

all mixed up

starting to stuff

All stuffed

linked and ready to fry or package. I'll have some for breakfast tomorrow.

the recipe
Breakfast Sausage
15 lbs. Fat Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
15 Oz.Ice water
1 Tbs. Mapeleine
1 Cup milk powder
6 Tbs. maple sugar
Grind meat through a 1/4 inch plate. Add ice water and spices. Mix well Stuff into natural sheep casings . Link into 4" sausages.