Trippe Sausages

Ingredients

• Hog casings
• 1 tbsp white pepper
• 1 tsp ground ginger
• 2 1/2 tbsp sage
• 2 tsp ground nutmeg
• 1 tbsp thyme
• 1 tbsp cayenne pepper
• 5 tbsp salt
• 1 onion , peeled and chopped
• 3 1/2 lbs cabbage, cored
• 10 lbs pork shoulder blade roast, de-boned and cubed

Directions (Note: You will need a meat grinder and sausage attachment to make this recipe):

1. Soak the casings according to the package directions, then flush through with water, cutting wherever you find a leak. Drain the water and keep in the fridge.
2. Boil the cabbage until it becomes soft, then drain and cool. Meanwhile, cube the pork and chop the onion.
3. Cut the cooked cabbage into smaller pieces and mix it up with the onion and the pork.
4. Run the mixture through your meat grinder. Add the seasonings and mix well.
5. Put the sausage attachment on your meat grinder and take the prepared casings out of the fridge. Find the ends of the casings and put one end on the tube and tie a knot at the other end. Slip the rest of the casing onto the tube until most of it is bunched up around the plastic.
6. Turn the handle. You may need to gently squeeze and shape the casings as they fill to make sure that there aren't any air pockets and that the sausages end up being the right shape. When you get about four inches of filling into the first sausage, twist it a few times to make a link. Then fill up the next sausage. Keep going until you either run out of casings or filling, then make another knot.
7. To cook the sausages, put them in a single layer in the bottom of a large stock pot and cover them with water. Bring to a simmer, reduce heat just enough to maintain a simmer and cover (the sausages may burst if you cook them any hotter than that). Simmer for 15 minutes, then remove from the heat and let rest for another 15 minutes.
8. If you like them browned, finish them in a grill pan before serving.