Ingredients:

• 10 lb pork butt
• 3.5 oz non-fat dry milk
• 3.5 oz coarse salt
• 3.5 oz soy protein concentrate
• 1 tsp onion powder
• 1 tsp dry parsley
• 1 oz ground mustard powder
• 1 tbsp ground white pepper
• 1 tsp ground celery seed
• 1 tsp mace
• 1 oz powdered dextrose
• 1 quart heavy (35%) cream

Directions:

1. Grind meat through a 1/4” or 3/8” grinder plate.
2. Add all the remaining ingredients, except for the cream, and mix thoroughly until evenly distributed
3. Place the meat in a food processor, adding the cream as you go – this will
   help emulsify the meat (alternatively, grind the meat a 2nd time and then work in the cream)
4. Stuff the meat into 32-35 mm hog casing and 5-6” links
5. Place into 160°F water and cook until an internal temperature of 150°F is attained
6. Shower the sausage with cool water until the internal temperature falls to 75°F
7. Place in a cooler overnight before cooking