* 180g Back Fat or Belly Fat * 525g Lean Pork Shoulder * 50g Rusk or breadcrumbs * 77g Ice Water * 42g Leeks * 14g Fresh Sage * 15g Salt * 4g fresh ground white pepper
**Steps:**
* Natural casings rinsed soaked over night. * Add Rusk to water to soak. * Roughly minced Leeks and sage. * Cube the fat and shoulder. Keep near frozen. * Use a 6 mm plate and grind everything once. * Saving some rusk to clean out the grinder. * Mix together and keep chilled until stuffing.
inr12
Looks great! Thanks for the recipe!
MuletownSoul
Amazing. How difficult is stuffing the casings? I’ve made sausage multiple times, but I’m too intimidated to try using casings.
![[Homemade] Sage Sausages](https://www.diningandcooking.com/wp-content/uploads/2023/07/03fk0w5ojl9b1-scaled.jpg "[Homemade] Sage Sausages")
5 Comments
* 180g Back Fat or Belly Fat
* 525g Lean Pork Shoulder
* 50g Rusk or breadcrumbs
* 77g Ice Water
* 42g Leeks
* 14g Fresh Sage
* 15g Salt
* 4g fresh ground white pepper
**Steps:**
* Natural casings rinsed soaked over night.
* Add Rusk to water to soak.
* Roughly minced Leeks and sage.
* Cube the fat and shoulder. Keep near frozen.
* Use a 6 mm plate and grind everything once.
* Saving some rusk to clean out the grinder.
* Mix together and keep chilled until stuffing.
Looks great! Thanks for the recipe!
Amazing. How difficult is stuffing the casings? I’ve made sausage multiple times, but I’m too intimidated to try using casings.
So they’re
SauSages
Daddy I would like some sausage