Smoked country style sausage

Yield: 5 pounds

Measure Ingredient
3 pounds Pork butt, cubed
2 pounds Beef chuck 25% fat, cubed
½ cup Ice water
¼ cup Dry milk powder
5 teaspoons Salt
1 tablespoon Sugar
1 tablespoon Paprika
2 teaspoons Fine grind white pepper
2 teaspoons Mustard seed
¼ teaspoon Ascorbic acid
½ teaspoon Saltpeter
4 Feet small hog or sheep casings

Grind the pork through the fine disk. Grind the beef through the coarse disk. Mix together and combine with the remaining ingredients.

Prepare casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer in a 190 kettle of water for thirty minutes; place in a kettle of cool water fro half an hour, dry and store in the refrigerator for up to two weeks.

Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-03-94

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