-
1
Season the mushroom with 1 teaspoon salt and set aside in a bowl in the refrigerator to allow it to release any moisture.
-
2
Put the Cheddar and pork on 2 quarter-sheet trays and freeze just until firm, about 1 hour.
-
3
Using a stand mixer fitted with the coarse grind attachment, grind the pork into the bowl of the stand mixer.
-
4
Add 1 tablespoon salt, the pepper and sage and toss to combine.
-
5
If the meat feels warm, place it in the freezer for a few minutes until it cools.
-
6
Switch to the fine grind attachment and regrind the meat mixture.
-
7
Add the milk and mushrooms to the meat mixture and switch to the paddle attachment.
-
8
Mix until evenly dispersed.
-
9
Add the Cheddar and stir until combined.
-
10
Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
-
11
Bring a 6-quart saucepan full of water to a boil.
-
12
Divide the meat mixture into 8 equal portions or use a 1-cup ice cream scoop to measure out eight portions.
-
13
Using plastic wrap as the casing, roll each portion of meat into a 6- to 7-inch sausage link.
-
14
Twist the ends tightly and wrap a second piece of plastic wrap around each sausage to prevent water from getting in.
-
15
Place the sausages in the boiling water and cook until the outsides turn whitish and set up, about 6 minutes.
-
16
Remove from the water, take off the plastic wrap and place on the prepared baking sheet.
-
17
Bake the sausages until golden brown and firm to the touch, 15 to 20 minutes.
-
18
Place on a bun, top with mustard, and enjoy.
