Ham sausage recipe

[Hard pressed]

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.

[DeejayDebi]

Looks like a winner I'll try this! Thanks!