Lean Pork Sausage

• 5 lb. pork (Boston butt or shoulder), trimmed of just some fat because if trimmed of all fat, the sausage will be dry
• 1 Tbsp. plus 2 tsp. noniodized canning salt
• 2 1/2 tsp. black pepper
• 2 to 3 Tbsp. ground or rubbed sage (optional)
• 1 c. water
• 1 Tbsp. sugar
• 1/2 tsp. thyme
• 1/2 tsp. ground coriander
• 1/16 tsp. cayenne pepper (optional)

1. Combine dry seasonings, then mix into water.
2. Combine the mixture with the coarsely ground meat.
3. Please use the salt and water which produces a paste.
4. The meat mixture will be sticky. Wet hands with water for easier handling.
5. Be sure to follow this recipe exactly because cooking sausage causes 25% to 29% loss in weight which is mostly moisture.
6. Shape patties or create links with 31 to 34 mm pork casings.
7. Pork casings are found in most meat markets and supermarkets that make their own sausage.
8. Your supermarket can order casings for you.
9. (Fat and calories reduced about 33% compared to some commercial sausages.)

pork, noniodized canning salt, black pepper, ground, water, sugar, thyme, ground coriander, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027949 (may not work)