Ingredients

Makes 2 Pounds.

• 2 lbs pork shoulder with 20+% fat content, cut into 1-inch chunks
• Small handful of kosher salt
• Sausage seasonings as desired

Method

1. Combine the meat, salt, and seasonings in a large bowl and toss with clean hands until homogeneous.
2. Refrigerate 12-24 hours.
3. Grind Meat or use store bought ground meat.
4. Use your hands or a paddle attachment to mix the ground meat until it gets sticky — around 2-5 minutes depending on the method. This stickiness is the key that turns it into sausage.