Easter sausage production

 Traditional white sausages - Easted delicacy served usually as Easter breakfast

Ingredients

•  casing ( I used sheep casing ) -30 ft ( soaked for 30 min, well rinsed
• 5 kg boneless, well-marbled pork shoulder ( we ordered pastured, antibiotics free pork mince )
• 1 cup worm water
• 10 cloves garlic, crushed in press
• 4 TBSP good quality salt
• 1 TBSP freshly groung  black pepper
• 2 TBSP dried marjoram
• 1 TBPS yellow mustard seeds
  
  
  

  Preparation

• After rinsing hog casings, store in refrigerator until ready to use.
   
• In a small dish, mix water, garlic, salt, pepper and marjoram and set aside.
   
• Cold meat grinds easier so keep the meat refrigerated until ready to grind
  Grind the meat in a hand-cranked or electric grinder, using the medium plate.
  ( I used minced quality meat so no worries ) Place meat in large bowl.
   
• Combine water-spice mixture with meat until thoroughly incorporated.  ( in my opinion working on it for at least 15 min is a must )
  To make sure the seasonings are just right, fry a small patty and taste. Store the ground meat mixture in the refrigerator for at least two hours or overnight before stuffing.
   

Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with sausage meat greases.
Slip the other end of the casing over the mouth of the funnel, making sure it is not twisted and the opening is centered around the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.

• Begin to force the meat into the stuffer with one hand while using the other hand to control the thickness of the sausage as it is extruded.
   
• Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
   
• Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 5- to 6-inch intervals to make links.
   
• Store refrigerated and covered up to two days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water.
• Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 30 minutes or until internal temperature reaches 168 to 174 degrees. You can then brown it in a 350-degree oven or in a pan for 15-20 minutes or grill it for 4 to 6 minutes per side, if desired.
   

1. Place on a serving platter and enjoy with homemade horseradish sauce or horseradish and red beets sauce
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