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[h2][/h2] [h3] [/h3] [h2]I’m a big fan of the sage and crushed red pepper variety with a 2:1 pork to beef ratio. For 50 lbs it would be something like:[/h2] 32 pounds pork butt with fat
16 pounds beef chuck or round; with fat
8 large onions; minced
48 cloves garlic; minced
16 tablespoons fresh sage; minced
8 tablespoons salt
8 tablespoons fresh ground black pepper
16 tablespoons crushed red pepper
8 teaspoon cayenne (if you want hot sausage, otherwise leave it out for “mild” although it still has a bit of heat from the pepper flakes). We prefer to use cayenne rather than Jalapenos because it is more consistent and easier to handle.
We have eaten this sausage for many years and it’s good either smoked or air-cured.