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Pork Sausage

Yield 6 1/2 pounds


  • 1 (6 1/2-pound) boneless pork shoulder roast
  • 1/3 cup dried sage
  • 1/4 cup salt
  • 2 tablespoons brown sugar
  • 2 tablespoons ground black pepper
  • 1/8 teaspoon ground red pepper

How to Make It

  1. Trim skin from pork roast, if necessary, and discard. Cut roast into chunks, and grind in a meat grinder.

  2. Stir in sage and remaining ingredients.

  3. Note: Pork shoulder roasts are often labeled Boston Butt. If you don't have a meat grinder, ask the butcher for assistance.