Broccolini Cheddar Pork Sausage

Adapted by StarChefs.com

INGREDIENTS:

Sausages:
5 pounds boneless Niman Ranch pork shoulder, chilled and cut into cubes
1.25 ounces salt
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground nutmeg
1 cup dried milk powder
2 cups roughly chopped broccolini
2 cups high melt cheddar
Pork sausage casings
To Assemble and Serve:
Hotdog buns
Sauerkraut

METHOD:

For the Sausages

Using the coarse grind plate, send pork shoulder through a meat grinder, 1 cube at a time. Add salt, pepper, onion, garlic, nutmeg, dried milk, and 1 cup water to the ground pork, mixing thoroughly to ensure an even distribution of spices and a sufficient bond. Add broccolini and cheddar and mix to combine. Case sausages into pork casings. 

To Assemble and Serve

Bake, grill, or fry sausage until cooked through and lightly charred. Serve in a hotdog bun with sauerkraut.