Ham Sausage
5# Cured Smoked ham *
5# Pork shoulder
2# Pork back fat
3/4 tsp. Ground allspice
7 tsp. Kosher salt **
2 tsp. Ground black pepper
2 tsp. Liquid smoke
1/2 cup ice water
Method
1, Cut meat and fat into 1” cubes.
2, Partially freeze meat and fat.
3, Grind the ham, pork and fat separately through a 3/8 plate of the grinder.
4, Mix meat, fat and dry ingredients thoroughly.
5, Add liquid smoke to the ice water, then mix with meat mixture.
6, Fry a test sample, to check spices. Adjust to your liking.
7, Make into patties 3/8” thick, fry over med. low heat until lightly brown.
8, Melt a slice of Gouda or Fontina on top.
9, ENJOY!
10, Package and freeze unused sausage, within 3 days.
NOTES
* Use cured ham which is not cooked, half hams are available
**Salt is figured for the pork shoulder and the fat only, the ham already
has salt in it. Use 1 tsp salt per pound.
