remove the meat from the snout. Place the meat with the rest of your meat and place the skin in a small pot with the ears and the pork skin. Add enough chicken stock to cover and boil for 1 hour till everything is nice and tender. Turn off the fire and let the mixture cool.
Once the pork skin/ears/and the skin from the snout have cooled, remove them from the cooking liquid (DON'T THROW AWAY THE COOKING LIQUID, THIS IS FULL OF COLLAGEN AND WILL MAKE A GREAT ADDITION TO A SOUP OR STOCK).
Next cut the pork shoulder, the tongue, and the meat from the snout into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
Combine all of the ingredients (meat, tongue, ears, snout, and skin) and grind on a 6mm plate. If you prefer a finer grind, you can double grind this mixture.
Mix the chilled meat and spices together. If you prefer a loosly textures sausage, mix till everything is just barely incorporated. If you prefer a more well bound together sausage, mix till the batter becomes nice and sticky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
Cook your sausage to an internal of 155f (68c)
Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
You can also place these sausages in a vacuum sealed bag and freeze for later.
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