Breakfast Sausage

adapted from Rytek Kutas' Great Sausage Recipes and Meat Curing

10 lbs. of boneless pork butt or other meat
4 TBSP canning/pickling salt
1 TBSP ground white pepper
2 TBSP rubbed sage
1 tsp ground ginger
1 TBSP nutmeg
1 TBSP thyme
1 TBSP cayenne (or use red pepper flakes if you prefer)
2 cups ice water

Chill meat to 32-35 deg. F. Trim away any bone, blood clots, sinew, skin, glands, etc. Grind meat through a 3/16" grinder plate. Add water and spices and mix until evenly distributed. (If mixing doesn't make your hands hurt, you've let your meat get too warm.)

Fry a test patty. If the sausage doesn't taste like really good breakfast sausage, it probably needs more sage. If it's not hot enough, add more cayenne or red pepper flake. Adjust, fry, and taste test until it's perfect. (Sorry, there is no shortcut for this step. Spices vary widely in their strength.)

Make patties by hand, or stuff into 28-30 mm hog casings, 22-24 mm sheep casings, 19 mm collagen casings, or plastic Owen's-style bags that'll allow you to slice into patties later. Remove to refrigerator or freezer. Best when fresh.