I make this sausage using the same ingredients I use when I make ABTs, including the bacon!
I used ~6 pounds of pork butt, and 3 pounds of bacon (precooked weight on the bacon)
A big white onion
1 pound of cream cheese
And some spices
Also use cure since this is a long smoke sausage
I haven't stuffed yet, been doing sausage all day and also doing some honey do stuff since I'm traveling again next week. I'll stuff tonight or tomorrow.
Lots of bacon in this sausage!
I cut it into smaller pieces and then cook it until it's about half done, not crispy, still floppy. The reason I cook it at low temps until about half done, is to get rid of as much fat as I can. I want the flavor of the bacon, not the added fat. Losing the fat for sausage purposes, NOT health reasons!
After cooking the bacon, I drained it really well and then refrigerated it overnight. This morning, I ground the butt and the bacon. After it was all said and done, I had almost 8 pounds of meat.
Gathered all the ingredients and prepared to get all knifey and choppy!
Poured the dry spices into 125ml of white wine and then mixed really well, cure went in as well
Then I mixed, and mixed, added the cream cheese and veggies, mixed and mixed, and then mixed a bit more....
I'll stuff later tonight or tomorrow, right now, it's patty test time!
Oh dayum, that's good stuff!