Breakfast Sausages

• 2 pounds boneless pork with a little fat left on, cut into one-inch cubes
• Salt to taste, if desired
• 1/4 teaspoon ground pepper, preferably white
• 18 teaspoon fresh or commercially made poultry seasoning (see note)
• 13 cup ice water
• 5 feet pork sausage casings, 22 to 24 millimeters in diameter. (See box on how to prepare sausage casings)

1. Combine the meat in a bowl with salt, pepper, poultry seasoning and water.
2. Stir to blend.
3. Outfit a meat grinder with a medium cutting blade and add the sausage stuffer, screwing it on securely.
4. Slip the sausage casing onto the stuffer.
5. Tie it at the end.
6. Add the pork cubes with seasonings and liquid to the open feeder of the grinder.
7. Grind constantly, allowing the casing to be filled.
8. Press the filled casing at four- or five-inch intervals and twist casing to make individual sausage shapes.
9. Let stand overnight, preferably refrigerated, before cooking.
10. Prick the sausages before cooking.
11. The preferred method to cook these sausages is sauteed in a skillet.
12. They may be broiled, grilled or baked.

pork, salt, ground pepper, poultry seasoning, water, feet pork sausage casings

Taken from cooking.nytimes.com/recipes/89 (may not work)