5Tbl. salt
1Tbl. white pepper
2Tbl. sage
1ts, ginger
1Tbl thyme
1Tbl red pepper flakes
10 lbs pork butt
optional 28-30mm hog casing or 22-24mm lamb (in meat dept. or ask butcher)
* you need the sausage stuffer attachment to stuff casings.
to prepare casings soak them in water & rinse out the insides to remove salt they are packed in.
Grind pork butt with 3/8" plate, place in mixer to distribute spices evenly. You can add a small amount of water if you are putting it into casings.
tastes best if you let seasoning sit over night. can skip the casing step & just make patties
I 'd suggest cooking a small amount to see if you want to make it spicier.