Ingredients

• 3 pounds pork butt roast
• 1 pound veal
• 0.5 pounds fatback , diced
• 2 tablespoons dried sage
• 2 tablespoons garlic powder
• 1.5 tablespoons salt
• 1 tablespoon lemon zest
• 2 teaspoons ground thyme
• 1 teaspoon onion powder
• 1 teaspoon ground mace
• 1 teaspoon ground nutmeg
• 1 teaspoon ground white pepper
• sausage casings

Instructions

1. 1 Cut pork and veal into 1-inch cubes and set aside.
2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

Nutrition per serving