Ingredients:
» 2 lbs pork shoulder butt
» 1½ lb beef chuck
» 2 lbs peeled Idaho potatoes
» 8 oz white onion
» 2 tbsp kosher salt
» ½ tsp ground white pepper
» 1 tsp ground allspice
» 5 oz water
Take the pork shoulder butt and beef chuck and cut it into 2″ cubes. Place in the freezer for one hour, so the outside is crunchy but not frozen solid. This will help with the grinding process.
Once you have the meat in the freezer, fill a pot large enough for the peeled potatoes with water and a pinch of salt. Bring to a boil and add the potatoes. Boil until they are fork soft. Remove from the water, rinse under cold water and place in the refrigerator for later use. Next, mix the salt, ground white pepper, and ground allspice with the 5 ounces of water. Set aside.
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Once meat is crunchy, take a meat grinder (using the medium grind plate) and grind the pork shoulder butt along with the beef chuck. Once ground, take the water and spice mix, add to the meat and mix thoroughly using your hands. Once all mixed together, place in the refrigerator or freezer to ensure the mix remains cold so the fat and meat don’t separate.
Next, take the white onion and chop into pieces small enough for the grinder. Remove the potatoes from the fridge, using the meat grinder with the medium grind plate, grind the potatoes and onions. Once completed, pull out the meat mixture and combine with the potato and onion mix. Mix thoroughly using your hands until evenly distributed. Place mix back in the refrigerator or freezer to maintain cold temperature.
If you have a sausage stuffer, we would recommend using 28-30mm natural hog casings. Soak your casings in cold water for at least one hour before stuffing. Stuff the casings and portion into 5″-6″ links. These can be grilled or cooked on a stove top ensuring the internal temperatures reaches at least 160° F.
At the pub we place these on top of a pile of mashed potatoes, cover it with a beef gravy, and add some onion marmalade on top. If you do not have access to a stuffer, this mix works well as loose sausage and can be added to a multitude of dishes such as pasta or pizza. If you want to learn more about sausage making, visit The Crown & Thistle and ask Ben about his sausage.
Photography By Joel Riner
