3 feet medium (2-inch diameter) hog casings
2 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
1 1/2 tsp salt, or to taste
2 tsp freshly coarse ground black pepper
2 tsp finely ground coriander
2 cloves garlic, finely minced
1 tsp crushed red pepper for hot sausage (optional)
This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds:
Prepare the casings.
Grind the meat and fat together through the coarse disk.
Mix the remaining ingredients together with the meat.
Stuff into the casings and twist off into three-inch links.
Refrigerate and use within three days or freeze.
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