Ingredients

• 3 lbs Ground Beef
• 3 lbs. Ground Pork
• 2 tbsp. Course Black Pepper
• 3 tbsp. Kosher Salt
• 1 tbsp. Paprika
• 1 tbsp. Garlic Powder ground mustard
• 1/2-ltsp Crushed Red Peppers
• 1 tbsp. Ground mustard
• 1/2 cup Nonfat Powder Milk
• 1/2 cup Cold Water

Directions

If you have a meat grinder, set your grinder for super fine and grind all pork and beef together. Mix all spices and cold water in a bowl, ensure all ingredients including powder milk have completely dissolved. Add spices to the meat and mix with your hands for 5-10 minutes. Run the meat with the spices at least three times to help mix thoroughly. After the spices have been blended, refrigerate the mixture overnight. After the mixture has cooled and set up, begin blowing the mixture into casings, be careful to leave room to tie the links off. This may take some practice to get the right touch to making casing sausages. For making sausage patties, measure 1/2 cup per patty which is 4 oz. make flat and place wax or parchment paper between the patties. Once the links or patties have been made. Freeze for at least 10 days to 2 weeks before serving. Enjoy.et stand in a cool place for 6 hours to let casings harden. Handle the links with caution. After the casings have hardened, freeze new sausages for 2 weeks before serving.