Ingredients
6 lb Boston Butt
1 lb bacon
9 oz beer
8 oz sun-dried tomatoes
8 oz feta cheese crumbles
2 tablespoons kosher salt
1 tablespoon garlic powder
1 teaspoon fresh ground black pepper
1/2 teaspoon mace
1/2 teaspoon allspice
25' of natural sausage casings
Method
Mix all the dried spices and set aside.
Cut the shoulder into strips that will fit in the meat grinder. Feed the bacon through the grinder first, followed by the shoulder.
Combine everything but the casings, and mix thoroughly. Cover with plastic wrap and let it sit in the refrigerator for at least 4 hours.
Stuff the sausage into the casings.
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