German Sausage

Ingredients

• 2 1/2 lbs boneless pork butt, Boston butt
• 2 1/2 teaspoons rubbed sage
• 2 teaspoons salt
• 1 1/2 teaspoons ground pepper
• 1 1/2 teaspoons marjoram
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon savory
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1 teaspoon allspice

Directions

1. 1

   Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).

2. 2

   Grind the meat and fat together twice, using a coarse blade.

3. 3

   Add the spices to the meat and fat mixture and knead it in thoroughly.

4. 4

   Cover and refrigerate at least a couple of hours or overnight.

5. 5

   The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.