25# Batch

1. Grind meat through a 3/16″ plate.
2. Add mixture of seasonings, binder and water and mix thoroughly until product is well bound (tough and sticky).
3. Stuff into 32/35 hog casings or a Coria casing and link.
4. Product ready for sale.

For a Smoked Italian Sausage add 1 oz. Super cure to seasoning mixture and refrigerate overnight, place in smoker and smoke until internal temperature reaches 155 degrees.