I made this with the help of my friend Tim, and it turned out great. Messy, but a lot of fun!

• 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
• 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes (I used plain pork fat)
• 3 tablespoons kosher salt
• 1 tablespoon sugar
• 1 1/2 teaspoons grated nutmeg
• 1/2 teaspoon coriander
• 1/4 teaspoon celery seed
• 2 teaspoons ground black pepper
• 1/8 teaspoon ground marjoram
• 1 1/2 teaspoons dried ginger
• Natural sausage casings

1. Ordered List ItemGrind the pork and fat together using fine disk. Can often have the butcher do the grinding for you.
2. Mix together with the spices. Don't over-mix!
3. Stuff into sausage casings firmly but not too tightly, making 6 inch links.
4. Cool in refrigerator for 24 hours on wire rack set into rimmed baking sheet.

[notes:making_sausage]