Name: Apple Juniper Sausage
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 12 links
Ingredients: 3 pounds freshly ground pork butt; 90 grams finely diced dehydrated apple rings; 28 grams kosher salt, plus more as needed; 10 grams light brown sugar, plus more as needed; 6 grams garlic powder; 4 grams ground juniper berries; 4 grams ground black pepper, plus more as needed; 4 grams ground white pepper; 1/2 cup unsweetened applesauce; 1/2 cup ice water; 1 large egg; 10 feet natural hog casings, rinsed and soaked

Directions

Special equipment:

a sausage stuffer

Place the pork, dehydrated apples, salt, brown sugar, garlic powder, juniper, black pepper, white pepper, applesauce, ice water and egg in a large enough mixing bowl to hold everything.
Work the mixture by hand until the sausage comes together. You can tell it is ready to be stuffed when you can grab a chunk of it and turn your hand over, and it doesn’t fall off your hand. (It should take a couple of minutes.)
Cook a little of the sausage mixture in a small frying pan until cooked through, then check for taste and to make sure it holds together. If the cooked sausage falls apart, then more mixing is required. If the taste doesn’t suit you, adjust as you see fit.
Using a sausage stuffer, stuff the sausage into the casings and twist into 6-inch links. Cook fresh sausage links until an internal temperature of 160 degrees F is reached. Enjoy!