Login to Save Like

Ingredients

• 4-1/2 pounds  boneless pork butt
• 1 pound  pork fat back
• 1 ounce  kosher salt (4 tablespoons Diamond Crystal brand or 2 tablespoons Morton brand)
• 2-1/4 teaspoons  fresh finely ground black pepper
• 1-1/2 teaspoons  minced garlic
• 1/4 cup  chopped fresh sage
• 1/2 cup  dry red wine, such as Cabernet Sauvignon, Chianti, or Merlot
• 12 feet  small hog casings (32 to 35 millimeters diameter), cut into three 4-foot pieces (optional)
• 2 teaspoons  vegetable oil, for cooking the sausages

Description

Trim And Discard Any Gristle Or Connective Tissue From The Pork. Cut The Pork And Pork Fat Back Into 1-inch Cubes. Spread In An Even Layer On A Rimmed Baking Sheet And Put In The Freezer, Uncovered, Until Very Cold (partially Frozen On The Edges But Still

Recipe.com