Ingredients
- 6 lbs of pork shoulder ( I don’t know how big my pork shoulder was and it had a bone)
- 1 cup of amber beer or other
- 1/4 to 1/2 lb of pork back fat (or more if shoulder is leaner)
- 4 tablespoons kosher salt
- 1 1/4 tablespoon sugar
- 2 teaspoons of freshly grated nutmeg
- 3/4 teaspoon coriander
- 1/2 teaspoon celery seed
- 2 teaspoons ground black pepper
- 1/4 teaspoon dried marjoram (rub between fingers to smash it up and release oils)
- 1 3/4 teaspoons dried ginger
- 1/2 teaspoon of caraway seeds, toasted and lightly crushed in a mortar and pestle
- 1 cup cold Amber beer
Directions
- cut into 1 inch cubes, stored on a baking sheet in the freezer for 30 mins before use. The night before you are going to make the sausage mix up all of the spices and rub into the cubes of pork and refrigerate overnight to let them permeate the meat. This step is not required but many recipes recommend this for any sausage making.
- Thirty (30) minutes prior to making the sausage you should spread out your meat on a large baking sheet and put it in the freezer. You also should put your grinder attachment and the bowl you are grinding into in the freezer as well. Keeping stuff very cold is extremely important if you want the right texture.
- Slowly feed the cubes of meat through your grinder and into the mixing bowl. When you are done add the ice cold beer and mix it into the sausage until it is fully incorporated. (I just used like half of beer and mixed with my hands) If you have a Kitchen Aid Stand Mixer, the paddle attachment works great for this.
- I think I would add a little more of the above spices to the sausage mixture…
- Now I put it on a sheet pan on wax paper and put it back in freezer maybe 30 more minutes you want it hard but not frozed completely. Take out a little bit at a time and start stuffing. I use one of those little step stools and put a plate on it so it’s right next to the stuffer part and then stuff. After they done twist them into links.
- After that’s done I made a big pot of beer and add water to make sure there was enough liquid added an onion and let that boil. Turned down to simmer then added my sausage for twenty minutes.
- I then cut the links apart and then time to grill