Makes about 5 lb.
Casings, as needed
2 ½ lb pork butt, trimmed of excess fat and diced into 1-inch cubes
1 lb pork fatback, diced into
1-inch cubes (see note)
1 tbsp kosher salt
1 tbsp sugar
2 tsp mustard seed
2 tsp freshly ground white pepper
1 ¾ tsp Insta Cure No. 1
1 ½ lb beef shoulder (beef clod), diced into 1-inch cubes
½ cup ice water
1 tbsp paprika
¼ cup nonfat dry milk
- Prepare the casings.
- Season the pork and pork fat with salt, sugar, mustard seeds, pepper, and Insta Cure. Grind the meat using a 3⁄8-inch grinding plate, chill, and then grind again through a ¼ -inch plate.
- Grind the beef using a 3⁄8-inch grinding plate, chill, and then grind again through a ¼ -inch plate.
- Transfer the ground beef and pork mixtures to the bowl of an electric mixer fitted with the paddle attachment. Add the ice water, paprika, and nonfat dry milk, and mix until smooth and sticky.
- Make and cook a taste-test patty, if desired. Adjust seasoning as desired, and then stuff the mixture into the prepared casings.
- Prick air pockets into the sausages and tie with string into links about 3 inches long.
- The sausages can now be stored, smoked, or otherwise cooked.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Preserving from The Culinary Institute of America. Photography by Ben Fink. Copyright 2013.