Name: Chipolata Sausage
Ingredients: 7 1/2 pound pork butts; 1 pound pork fatback; 1 tablespoon sage; 1 teaspoon dried onion flakes; 1 teaspoon thyme; 1 teaspoon mace; 1 1/2 tablespoon Salt; 6 ounce bread crumbs; 1 tablespoon pepper; 1 pint water

Chipolata Sausage

Ingredients

7 1/2 pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 1/2 tablespoon Salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint water

Instructions

Grind the meat and fatback through a 3/8 plate. Mix the herbs and seasonings in the water and chill. Using a food proccessor emulsify the meat and chill. In a mixer add the herbs, spices, and seasonings to the water then the bread crumbs. Chill. Using 28mm casings, stuff the mixture into 1 inch links and cool. Grill or cook in the oven and serve at once.