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["Grind pork through a 3/16"" plate.", "Mix all remaining ingredients in bowl and then mix into grnd meat.", "Refrigeratein freezer for 30 minutes.", "Grind through 1/4"" plate.", "If you just want bulk sausage, you can form into patties or possibly just store in freezer bags, in freezer.", "If you are going to stuff..... Refrigeratein freezer for 30 minutes.", "Stuff into sheep casings.", "This is no more difficult than it sounds if you know a few tricks.", "Just rinse about 3 feet of sheep casings in cool water and after finding the hole in one end, feed this onto the stuffing tube.", "Just keep sliding it on the tube till you reach the end.", "Tie a knot at the end and start stuffing.", "It is a lot easier with a helper to either keep the stuffer full or possibly to do the stuffing.", "When the 3 ft casing is full, lay it out on a counter and smooth it out with the hands to a uniform thickness.", "About 3"" from one end, healthy pinch the casing and give the link a full twist.", "Healthy pinch again about 3"" from the first link and twist in the opposite direction.", "Continue in this manner to the end, always twisting the current link in the opposite direction from the previous.", "I always put the meat back into the freezer while linking just to keep it cool.", "Once the process is learned, you can stuff the whole batch and link them all at one time.", "Hang the stuffed sausage in a cold place to dry to the touch, approximately 30 min.", "Chill or possibly freeze immediately after drying.", "You now have your own home made sausage.", "All the fresh sausages are made in the same manner.", "H Peagram"]
