Adapted by
June 2016
Yield: 11 pounds sausage


5 pounds de-fatted pork skin, preferably from the belly, cut into 2-inch pieces
5 pounds lean pork shoulder, cut into 1-inch cubes, chilled
1 pound plus 11 ounces fatback, cut into 1-inch cubes, chilled
80 grams salt
7 grams Insta Cure No. 1
9 grams finely ground black pepper
1 gram ground coriander seeds
1 gram ground clove
1 gram cayenne
1 gram ground cinnamon
18 grams dextrose powder
1 scant teaspoon mace
⅛ teaspoon freshly ground nutmeg
Hog middles or beef wide middles casing


To a pot, add pork skin and cover wtih water. Bring to a boil, skimming off any white froth that rises to the surface. Reduce heat and simmer 40 minutes to 1 hour, until the skin is very tender; drain. Scrape away any fat adhering to the underside of the skins. Lay skins out on a sheet tray and chill. Through a meat grinder set with a 3/16-inch die, grind skin. In a bowl, combine pork, fatback, and ground skin. Fit the grinder with a ⅜-inch die, and pass mixture through the grinder into a bowl. Add salt, Insta Cure, black pepper, coriander, clove, cayenne, cinnamon, dextrose, mace, and nutmeg. Using a heavy duty spatula, mix until filling is slightly stiff and sticky to the touch. Stuff filling in casing and tie tightly. Heat a water bath to 170°F and poach sausage 1 hour.