attachment at medium speed until homogeneous and
tacky, about 2 minutes. You can replace a few ounces of
the shoulder meat with back fat or cubed bacon if you
want to increase the fat content.
MAKES 1 KILOGRAM (ABOUT 2 POUNDS 3
OUNCES)
1 kilogram (about 2 pounds 3 ounces) pork shoulder with
at least 20% fat content, cut into rough 1-inch chunks
15 grams (about 0.5 ounce/1½ tablespoons) kosher salt
Seasoning as desired (recipes follow)
Combine the meat, salt, and seasonings in a large bowl
and toss with clean hands until homogeneous. Transfer to
a gallon-sized zipper-lock bag and refrigerate for at least
12 hours, and up to 24 hours.
TO GRIND WITH A STAND MIXER ATTACHMENT
Place the feed tube, shaft, plates, die, and blade of the
grinder in the freezer for at least 1 hour. Then attach the
grinder to your mixer and fit it with the ¼-inch die. On
medium speed, grind the pork mixture into the mixer
bowl. Feed a crumpled paper towel through the grinder to
force out any remaining bits of sausage. With the paddle
attachment, mix the sausage on medium-low speed until
homogeneous and tacky, about 2 minutes. Shape and
cook as desired.