4 Pounds of Pork (preferably some sort of pork shoulder roast or broken down pork shoulder)
Sausage Casings
5 grams of Curing Salt #1 (Pink Salt)
4 garlic cloves
2 teaspoons of paprika
1 cup of water
2 tablespoons of kosher salt
2 teaspoons of nutmeg

We bought a whole pork shoulder that you usually use for pulled pork and separated out the roast portion or neck portion.

Then we cubed it up and made it ready for sausage making.

You can scale up this recipe for whatever you’d like to do double or do half for less. If you don’t want to mess around with cutting the meat/ separating it just buy a pork sirloin roast.


Kitchenaid Meat Grinder with Sausage Attachment:
https://amzn.to/3rLyvxL
Sausage Casings:
https://amzn.to/3L8d5Tr
Pink Salt/Nitrate Preservative:
https://amzn.to/36DDLfL
Meat Hooks/Hanging Contraption:
https://amzn.to/3xS7w7T
https://amzn.to/38e9TXE

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