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1. Cut the pork shoulder and fat back into cubes
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2. Lay the cubed meat on a sheet tray and place in freezer for one hour
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3. Set up meat grinder with large die
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4. Mix salt, dextrose and all spices with the semi-frozen meat
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5. Grind the meat through the large die twice
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6. Transfer ground meat into mixing bowl and add the white wine
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7. Mix on low speed for about a minute or two. The meat should be tacky
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8. Set up the stuffer and load with sausage meat
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9. Stuff into the hog casings, making sure they are firm and evenly stuffed
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10. Poke with a needle to relieve any air pockets
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11. Tie knots every three inches to make little sausage links
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1. Bring water to boil
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2. Wisk in the polenta until completely incorporated.
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3. Turn down to medium heat and cook for two hours, make sure it stays boiling
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4. Season with salt
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1. Slice the sausages lengthwise, almost in half and open like a book
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2. Place them on a hot grill open side down, grill for 3 or 4 minutes
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3. Turn sausage over and finish cooking for another minute
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4. While sausage is cooking, melt butter in a large saute pan
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5. Crack all four eggs directly into pan and cook until whites are just cooked through. The yolk should still be runny
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6. In bowl Ladle 4 fl oz polenta
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7. Place sausage on top of polenta
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8. Lay egg sunny side up on top of the sausage
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9. Return saute pan to heat and turn up to high
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10. Once the butter browns spoon onto the egg
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11. Garnish with mixed herbs and rock salt. Boom!
