He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.

2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat

My meat block was from all parts of the animal. Shoulder, belly, loin, rear.

5-lbs ground pork, fine grind
4-tsp sugar
1-tbsp ground coriander
1-tbsp ground sage
1-tsp paprika
1-tsp cayenne pepper
2-tsp dried rosemary
1-tbsp dry mustard
1-tsp pepper
1-tsp nutmeg
5-tsp salt