Chill the meat and fatback in the freezer to 32 degrees. It should feel nearly frozen. Then cut into rough 1-inch chunks. (Randi Lynn Beach / For the Times)
Combine the skin, fatback and pork. Add the seasonings and mix quickly with a spatula. (Randi Lynn Beach / For the Times)
Put the mixture through a grinder fitted with a chilled 3/8 inch plate. (Randi Lynn Beach / For the Times)
Gather the casing onto the stuffing attachment, knot the end and loosely fill. (Randi Lynn Beach / For the Times)
Advertisement
Twirl the sausages off to 3 1/2” to 4” lengths, and, if desired, run kitchen twine along the length looping it over and under each link, and once around each division. (Randi Lynn Beach / For the Times)
