Step 1

Chill grinder part in the freezer or in the fridge overnight for ease of grinding.

Step 2

Cut the pork into grinder sized pieces and place in the freezer for 30-45 minutes before grinding. This will help prevent smearing.

Step 3

Soak the natural sheep casings according to the instructions on the package.

Step 4

Set the grinder up with a 3/8” plate and grind both the pork and bacon.

Step 5

Reset the grinder with a 3/16” plate and grind for a second time.

Step 6

Mix the seasoning and water into the meat until the meat becomes tacky. This means the protein extraction has started.

Step 7

Mix in the dried blueberries.

Step 8

Set the stuffer up with the small horn and fill with the meatblock.

Step 9

Load the horn with the sheep casings and then stuff the sausage.

Step 10

Link the sausage every 3 inches.

Step 11

Allow to rest over night to allow the flavors to develop.

Step 12

Cut and vacpack the sausages for later use or cook up right away and enjoy!