• 2 lb pork butt, cut into 1 inch pieces
• 2 teaspoons kosher salt
• 1/4 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon garlic, finely chopped
• Combine salt, sugar, pepper, nutmeg and garlic in medium mixing bowl.
• Add pork and mix thoroughly.
• Refrigerate for 1 hour.
• Using the small blade of a grinder, grind the pork.
• Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil.
• Refrigerate for 24 hours.
• Preheat the oven to 325 degrees F.
• Make a few slits in the bottom of the roll to allow the fat to drain.
• Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the cervelas moist.
• Bake for 90 minutes in the preheated oven.
• Remove from pan and cool completely before unwrapping the cervelas.
If you use natural casings:
After you grounded the pork:
• After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
• Stuff meat into casings, trying to avoid air pockets.
• After stuffing is finished lay out on counter and tie off end.
• Pinch and twist to form 4-inch sausages.
• Wrap in parchment paper and refrigerate for 2 to 3 hours.
• Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.
• If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.