>>648498Method:
1) Soak your casings in warm water
2) Chill meat and fat in the freezer to the point where it's just starting to harden
3) Combine all dry ingredients in a bowl and mix to combine. Stir that shit right up. Use your wrists, you should have plenty of practice from all the jerking off you do on 4chan every day.
1) In a large bowl or tray, mix the meat, fat, dry spices, and water together. Mix that shit real good. It will be fucking cold, but work through the pain. When your hands are numb and you can't take it any longer, mix it some more.
4) Put the seasoned meat mix back in the freezer until it's just partially-frozen around the edges of the tray…you want this super fucking cold. The colder the better.
5) Grind it all through a coarse plate on your meat grinder.
6) Gently mix the ground by hand until you have an even fat distribution but don't over mix; you want it to still be coarse ground, not pasty.
7) If it's warmed up too much, put it back in the freezer. The colder it is the less the mixture will stick to your grinding and sausage stuffing gear. It should be so cold your dick shrivels just thinking about it.
8) Put your casings on the sausage horn and begin stuffing the sausage
9) Yeah…stuff that sausage faggot, stuff it good
10) Twist your sausages into links of desired length, but do not cut them yet.
11) Place entire strings into a clean tray and leave in your fridge for 12-24 hours for the flavors to mingle. If you're an impatient little newfag, fry up and eat some of that goddamn ambrosia right now.
12) Cut links apart with clean scissors. They're now ready to cook and eat or put in the freezer for later.
13) If you have a vacuum sealer use it. Otherwise wrap with plastic and butcher paper. If you're a real ghetto fag, use whatever the hell you want, just don't complain to me about freezer burn. If you use a vacuum sealer it should stay good for up to 2 years
Yeah, yeah, don't bother thanking me just go make it sc/out/
