7 lbs lean meat
1.5 lbs pork butt
1.5 lbs pork fat
4 T salt
4 T fresh chopped parsley
3 T course black pepper
1 T onion powder
1 T marjoram
4 minced garlic cloves
3 cups green onions, chopped
1 cup NFPM
1 cup cold water
hog casings
For creole style add the following
2 T paprika
2 T crushed red pepper
1 t cayenne
1/2 t thyme
1/2 t allspice
1/2 t rubbed sage
AND
Reduce the parsley to 1/2 cup and the black pepper to 2 T
grind meats if needed. Mix ingredients with meat until mixed well. careful not to over work the fat in the meat. Stuff your normal way, grill, bake, fry, broil.