Ingredients

• 6 1/2 lbs. 1/4 cup
• 2 tbsp. 1 tsp.
• Ground Pork 1/3 cup Ground Sage
• Kosher Salt 2 tbsp. Brown Sugar
• Ground Black Pepper
• Crushed Red Pepper (if you want hotter, add more)

Directions

Mix the ground pork with your hands to form a pocket, add all spices to the pork and mix with your hands continuously for 3-5 minutes. If you have a meat grinder, run the pork with the spices 4-5 times to help spread the spices through the meats. Let cool in the refrigerator for 2-3 hours before casing the pork sausage. Let 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.