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Ingredients:

For the Sausage Filling:

- 900g ground meat (beef, chicken, or a combination)
- 225g fatback, finely minced (optional for added moisture)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Sausage casings (natural or synthetic), soaked and rinsed according to package instructions

Instructions:

Prepare the Sausage Filling:

1. In a large mixing bowl, combine the ground meat, minced fatback (if using), salt, pepper, paprika, garlic powder, onion powder, dried thyme, and dried sage.

2. Mix the ingredients thoroughly until well combined. You can also use a meat grinder for a finer texture.

Stuff the Casings:

1. Attach the sausage stuffing tube to your sausage stuffer or meat grinder.

2. Carefully slide the soaked and rinsed sausage casings onto the stuffing tube, leaving a small overhang.

3. Stuff the casings with the sausage filling, making sure to avoid overfilling and creating air pockets. Twist the sausages at regular intervals to create links.

Cook or Store:

1. Once stuffed, you can cook the sausages immediately by grilling, roasting, or pan-frying them.

2. Alternatively, you can tie the ends of the sausages, allow them to air-dry in the refrigerator for a few hours or overnight, and then store them in the freezer for future use.

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