Instructions: The best results is 100% pork butt, but that gets to be expensive. A good quality sausage can also be made 50/50 pork butt and pork trimmings (like stew meat). Grind all the meat with a 3/8" plate grinder. Mix in all the ingredients until evenly distributed. You put it in quart freezer containers and freeze. To serve, thaw the night before in the refrigerator and fry patties.

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