Breakfast Sausage

5 lb boneless pork butt, cubed

Seasonings
.875 oz salt
.375 oz ground white pepper
1/6 oz poultry seasoning
8 fl oz ice-cold water

21 ft sheep casings, rinsed (optional)

1.Toss pork with combined seasonings. Chill well, until nearly frozen.

2.Grind pork through medium plate (1/4") of meat grinder into a mixing bowl over an ice bath.

3.Mix on low speed with mixer's paddle attachment for 1 minute, gradually adding water.

4.Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.

5.Make a test. Adjust seasoning and consistency before shaping into patties, cylinders, or filling casings and shaping into individual links 5 in. long.

6.Pan fry, bake, grill, or broil the sausage to an internal temperature of 150 or refrigerate for up to 3 days.