Makes 5 - 1 1/4
skinless fatback about one-inch thick
2 1/4 pounds lean pork butt, (25% )
fat, cut into one-inch cubes
2 1/4 pounds lean beef, cut into one-inch
salt to taste
1 teaspoon freshly ground white pepper
teaspoons finely minced garlic
1/4 cup cornstarch
1 1/4 cups ice cold
8 feet natural beef round sausage casings, 3 to 4-inch
fatback into the thinnest possible slices. Cut the slices into very thin
strips, and very fine dices. There should be about 3 cups. Set aside.
pork, beef, salt, pepper, and garlic into a mixing bowl. Add diced fatback.
Blend starch and ice water, and add to meat mixture. Cut the sausage
casings into five lengths of about 18 inches each.
Outfit a meat grinder
with a medium cutting blade and attach the sausage stuffer. Slip the sausage
casing onto stuffer. Tie it at the end.
Add meat cubes with seasonings and
liquid to the open feeder of the grinder, allowing the casing to be filled to a
length of 15 inches. Tie end. Repeat this action with remaining casings. This
will make about 5 sausages about 1 1/4 pounds each.
To cook the garlic
sausages, bring a pot of water to a simmer. Add sausages and let simmer ( the
ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages
could also be grilled or smoked.