Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.
Recipe from Emeril Lagasse
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