Ingredient
1 6 1/2 pound boneless pork shoulder roast
1/3 cup dried sage
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons ground black pepper
1/8 teaspoon ground red pepper
Method
1. Trim skin from pork roast, if necessary and discard.
2. Cut roast in to chunks. Grind in a meat grinder. Stir in remaining ingredients.
Makes 6 1/2 pounds.
Notes: The sausage may be shaped in to balls or patties and frozen for several months. Store at least 2 weeks before cooking.
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