Sausage Logs

By chelyc13

Start with a boneless pork shoulder. This cut has a great ratio of meat to fat.

Ingredients

• 2 tblsp fresh sage
• 2 tblsp fresh thyme
• 1 tblsp plus 1 1/2 teas coarse salt
• 7-8 cloves minced garlic
• 1 tblsp nutmeg
• 1 tblsp cayenne pepper
• 4 lb boneless pork shoulder
• parchment paper

Preparation

Step 1

Stir together 2 tblsp each chopped fresh sage and chopped fresh thyme, 1 tablespoon plus 1 1/2 teaspoons coarse salt and minced garlic (from 7-8 cloves), and 1 tablespoon each freshly grated nutmeg and cayenne pepper. Arrange 1 boneless pork shoulder (4 pounds), cut into 1/2 inch cubes, on a rimmed baking sheet. Freeze for 20 minutes. Working in 4 batches (1 pound at a time), grind meat in a food processor until only small pieces of fat remain, and mix in about 2 tablespoons spice mixture; transfer to an 8x12 inch piece of parchment. Roll into a log. Twist at ends to secure.

store sausage in freezer for up to 6 weeks.