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Onion Sausage


10 lbs. pork butts
3 1/2 ozs. salt
1/2 oz. powdered dextrose
2 ozs. finely chopped onions
1 tbsp. coarse black pepper
1 tbsp. ground marjoram
1 pt. ice water


Grind pork butts through a 3/8” grinder plate and fat meat through a 1/8” grinder plate.Then add all remaining ingredients, mixing until evenly distributed. Sausage is then stuffed into 35-38mm hog casings and placed into 38-40 degrees F. cooler for 24 hours before using.