Photo documentary of sausage making Sunday here.
There was some adjustment to this recipe as well. We prepared the meat and spices as instructed, but then measured out 1 pound logs to cure 24 hours and freeze.
“Strongly spiced pure pork sausage to eat fresh, freeze, smoke, or store in lard.”
HOMEMADE PENNSYLVANIA DUTCH SAUSAGE
4 lbs fresh pork sides
2 lbs boneless fresh pork (Boston or picnic shoulder)
2 Tbsp cloves
3 Tbsp coriander seeds
1 tsp ground nutmeg
3 Tbsp salt
2 tsp pepper
Handful finely chopped fresh sage OR 6 Tbsp dry rubbed sage
Pig casings (if using)
Cut skin and rib bones from pork sides. Chop all meat roughly, then grind medium fine. Pound all spices to a powder, then add to meat with salt, pepper, and fresh or dried sage. If using casings, prepare and stuff short fat links (about 4 inches long). Hang sausages in a cool place overnight to develop the flavor. Cook and eat fresh, or freeze. For smoking, leave sausages to dry in cool airy place for 2-3 days, then smoke at 70ofor 5 hours.