My favorite sausage! I buy fresh casings from a local italian deli, and they shorted me, so I only made about 8# actually and putt the rest of the ground pork mix into the freezer. Next week I'm making a batch of my famous brats. I add frozen irish butter into the pork mix and grid it into the sausage. Just when you thought your brats recipe couldn't go any higher, that you'd dialed it all the way up to a 10... this one goes to 11.
