Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            pounds  pork shoulder
  4        tablespoons  salt
  1 1/2    tablespoons  white pepper
  2 1/2    tablespoons  sage
  1         tablespoon  nutmeg
  1         tablespoon  thyme
  1 1/2      teaspoons  ginger
     1/2    tablespoon  cayenne pepper
  2               cups  ice water

Preparation:

Instructions: Trim the fat off the pork shoulder, if you like lean sausage, or leave it on if you like more flavor. Always make certain that your meat is free of bone and glands. Limpy likes the 1/8" grinding plate, and recommends grinding the meat only once. To the ground meat, mix in the dry spices first. Then add the ice water. Mix thoroughly. Bulk sausage is easily made into patties, or you can use 22-24mm lamb casings for the challenge of making link sausage. They usually cost between $25.00 - $35.00 per hank (bundle), and can stuff approximately 55 Lbs. of meat. Wrap the finished product in freezer paper for long term storage, or fry some up right now for a real treat! There's nothing like the taste of fresh homemade sausag

Nutritional Information:

8149 Calories (kcal); 617g Total Fat; (69% calories from fat); 588g Protein; 20g Carbohydrate; 2417mg Cholesterol; 27813mg Sodium