25 pounds lean, ground pork butts
2 cloves crushed garlic
2/3 cup salt
2 tablespoons black pepper
1/4 bundle of 35-40 mm hog casings, or country casings
Will encase about 70 pounds of sausage
PREPARE CASINGS; LEAVE IN LONG LINKS
Soak them in vinegar water for a couple of hours until they become soft. You do not need to turn them inside out.
MIXING AND STUFFING
Mix all ingredients thoroughly to distribute seasoning and break up any meat clips.
Add mixture into a stuff machine, rubbing a small amount of eat fat over the nozzle for lubrication.
Blow air into the casing (like a balloon) before placing one end on the stuffer.
Stuff the entire length of casing with meat mixture, coiling the sausage as it’s filled.
STORING
If you have a cool cellar, the sausage can hang for several days.
Otherwise, age it in a refrigerator for a day or two, then freeze it.
For immediate serving, fry it or use it in a stew.
