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  • 1-3/4 pound Pork Boston Butt Roast
  • 12 clove Garlic, minced
  • 4 Tablespoon dried Marjoram
  • 1 Tablespoon Kosher Salt 
  • Natural Hog Casing, rinsed and soaked (about 2 foot long)


  1. Place boston butt in a grinder and grind with a medium sized grinder plate. 
  2. Mix ground pork with garlic, marjoram, and salt. Mix well. 
  3. With a stuffing attachment on the grinder, slide the casing over it leaving about 2 inches hanging off to tie off later. Do not add a knot to the end immediately or it will create a large air bubble. 
  4. Fill casing with meat mixture. Cook immediately or refrigerate up to 3 days. Once cooked the sausage will keep for longer. 
  5. To cook: boil in a medium saucepan until just cooked thru. While it is cooking use a knife to poke air pockets into the casing to allow liquid to release. (Optional to smoke the sausage instead of boiling. Follow smoker manufacturer directions for guidelines to smoking sausage.)
  6. Serve with horseradish and ketchup. Enjoy!


Servings: 6

Calories: 90

Fat: 5.3

Carbs: 2.7

Fiber: 0.6

Protein: 7.7