From Wiener Kitchen’s Dave Derr and Jessica Rush
• 5 pounds pork shoulder (70% lean/30% fat), cubed and chilled
• 1 2/3 ounces kosher salt
• 1 tablespoon black pepper
• 1½ ounces minced garlic
• 1 cup ice water
• 10 to 12 feet of hog casings
1 Toss chilled meat, fat, salt, pepper and garlic in a bowl.
2 Grind mixture through a fine grinder die into an electric mixer bowl over an ice bath.
3 Fit the mixer with a paddle and mix for about 1 minute, gradually adding water, until fully incorporated.
4 Sauté a small test patty and adjust seasonings if desired.
5 At this point, the mixture may be stored in bulk form, pattied, or stuffed into casings.
6 Grill, roast or sauté the sausage to an internal temperature of 165º.