Directions: |
Directions:Soak casing in cold water. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt. Cut meat and fat into 1/2-inch wide chunks. Pass them through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika and hickory smoke.
Cut the casing into 26-inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder according to the directions that come with the stuffer or hold the wide end of the stuffer against or over the opening by hand.
Fill the hopper with sausage mixture. Turn the machine on and feed stuffing gradually into the hopper. For a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and clip the casing off the funnel, smoothing out any bumps with your fingers and being careful not to push stuffing out of casing.
Tie off the open end of the sausage tightly with a piece of string or make a knot. To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side or until brown and crisp at edges. |
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