Grind
the pork and fatback to a medium to coarse grind, and mix well with the other
ingredients. Stuff into sausage casings, and tie them off so that each sausage
is about six inches long. You can omit this step and make sausage patties if you
like.
Fresh
sausage should be used quickly, and will keep in the refrigerator for three
days. You can also freeze it for up to three months.
Never mistake knowledge for wisdom. One helps you make a living, the other helps
you make a life.
- Sandra Carey