1.  Using a meat grinder, grind the pork shoulder, pork belly and lard together. Alternatively, using a very sharp knife, chop each of the cuts of meat into small, minced pieces.

2.  Place the ground/ minced meat into a mixing bowl, and then add the rest of the ingredients except for the sausage casings to the bowl.

3.  Using your hands or a heavy mixing spoon, fold all of the ingredients together several times so they are mixed well.

4.  To ensure there is enough seasoning to your taste, take a small amount of your mixture and place it in a pan over medium heat. Cook thoroughly until the meat is browned and cooked through. Once cooked, remove the pan from the heat and let the meat cool. When cooled, taste the cooked sausage. If not seasoned to your liking, add more salt, hot pepper and/ or paprika as necessary.

Directions for Stuffing the Sausage

1.  Soak the casings overnight in fresh water and a teaspoon of lemon juice. The next day, cut the casings into 1 1/2 to 2 feet long pieces.

2.  Feed a funnel onto one end of the soaked casings, and run clean water or white wine through the funnel in order to clean the interior of the casing. Rinse the casing interior thoroughly. Repeat this step for each length of casing.

3.  Feed the clean casing onto the tube of your sausage stuffer according to the manufacturer's instructions.

4.  Proceed to fill and tie off the casings according to the manufacturer's instructions on your sausage stuffer.

5.  Once the sausages are made, place them on a plate or into a bowl and refrigerate overnight so that the flavors will concentrate. The next day cook the sausages to your preference or freeze them for use in the future.

Notes

This recipe does not require casings. It can be shaped into patties and cooked like breakfast sausage or used as loose sausage meat in your favorite recipes.