Ingredients
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3 lbs pork (I use butt as the fat ratio is perfect)
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2 lbs lean beef
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2 eggs
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1 cup beer
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1 1/2 teaspoons black pepper, ground
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1 teaspoon cayenne pepper
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1 teaspoon paprika (I use smoked)
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1/2 teaspoon nutmeg
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1 tablespoon dry mustard (I use Colemans)
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1 tablespoon coriander
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1 teaspoon sage, ground
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5 teaspoons salt
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2 teaspoons sugar, white
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2 teaspoons onion powder
Instructions
- Cut the pork and beef into 2 inch cubes.
- Grind through a 1/4 inch grinding plate.
- If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
- In a small mixing bowl beat eggs and beer together until well blended.
- Add dry ingredients.
- In a large mixing bow combine the ground meat and wet mixture until well incorporated.
- Cover with plastic wrap and refrigerate 2 hours, up to 24.
- The longer the better.
- At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.