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Country Pork Sausage

4 pounds pork butt, cut up with fat included
5 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground pepper
1/2 teaspoon cloves or
1 teaspoon ground nutmeg (if desired)
1 teaspoon granulated sugarThoroughly mix the seasonings, and spread it over the cut-up pork butt. Grind the whole quantity through the fine plate of your meat grinder.If you are stuffing the meat into casings do so immediately after grinding. The sausage should be soft enough to pack tightly into the casings without adding cold water.To make bulk sausage that will slice and fry without crumbling, add a scant half cup of cold water to each 4 pounds ground, seasoned sausage and knead with hands until the meat becomes sticky and dough-like. Pack tightly into molds or pans and chill before slicing.

Creole Sausage
Creole Sausage (Chaurice)4 pounds lean fresh pork2 pounds fat fresh pork2 large onions, minced very fine1 clove garlic, minced very fine1 teaspoon cayenne pepper and chile pepper (very hot)1 teaspoon red pepper3 teaspoons salt2 teaspoons black pepper, finely g (Upload by user)

Italian Sausage
Italian Sausage2 1/2 pounds pork shoulder, butt portion,    trimmed and cut into large chunks1/2 tablespoon coarse kosher salt1 tablespoon dried anise1/2 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepper1/2 teaspoon dried oregano1/ (Upload by user)

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