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Homemade Sausage 2
by Kathryn Kluth, Waukesha

2 lbs. boneless pork shoulder blade roast, cut into 1-inch cubes
1/4 cup chopped parsley
2-1/2 tsp. salt
1 tsp. rubbed sage
1/2 tsp. pepper
2 yards natural sausage casing
Water for rinsing casing

Grind meat, add seasonings, and mix. At this point, if patties are desired, form into patties and they are ready for cooking. If links are desired, refrigerate meat for 3-1/2 hours before filling casing. Note: Basil and oregano can be added for Italian-style sausage or hot pepper flakes can be added for hot sausage.

 

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