meat and fat Rest Resting allows time for the salt to break down some of the meat proteins, getting them ready to bind to each other when the meat is ground and blended A proper rest should be between 12 and 24 hours Grind Pass the rested seasoned meat through a grinder Blend Blend the sausage meat together, preferably in a stand mixer with a paddle attachment This step will help dissolved proteins to cross-link with each other, allowing them to form a sticky matrix (much as gluten develops in kneaded bread dough) that will trap in moisture and fat and give the sausage resilience and bounce This is the simplest sausage you can make and frankly is quite boring—it’s intended to be merely a base to which you can add flavorings, either those I suggest or any that suit your fancy Just remember, the important factors are fat and salt content As long as those remain the same and you take care to cure, grind, and mix properly, you can add flavorings to your heart’s content without affecting the great texture of your sausage NOTE: To make sausage with preground pork, combine the salt and any other seasonings with the pork and allow to sit in a sealed container in the refrigerator for 12 to 24 hours The next day, massage the meat for minutes by hand or mix in a stand mixer fitted with the paddle attachment at medium speed until homogeneous and tacky, about minutes You can replace a few ounces of the shoulder meat with back fat or cubed bacon if you want to increase the fat content MAKES 1 KILOGRAM (ABOUT 2 POUNDS 3 OUNCES) 1 kilogram (about 2 pounds 3 ounces) pork shoulder with at least 20% fat content, cut into rough 1-inch chunks 15 grams (about 0.5 ounce/1½ tablespoons) kosher salt Seasoning as desired (recipes follow) Combine the meat, salt, and seasonings in a large bowl and toss with clean hands until homogeneous Transfer to a gallon-sized zipper-lock bag and refrigerate for at least 12 hours, and up to 24 hours TO GRIND WITH A STAND MIXER ATTACHMENT Place the feed tube, shaft, plates, die, and blade of the grinder in the freezer for at least 1 hour Then attach the grinder to your mixer and fit it with the ¼-inch die On medium speed, grind the pork mixture into the mixer bowl Feed a crumpled paper towel through the grinder to force out any remaining bits of sausage With the paddle attachment, mix the sausage on medium-low speed until homogeneous and tacky, about minutes Shape and cook as desired TO GRIND WITH A FOOD PROCESSOR ... Place the feed tube, shaft, plates, die, and blade of the grinder in the freezer for at least 1 hour Then attach the grinder to your mixer and fit it with the ¼-inch die On medium speed, grind the. .. grind the pork mixture into the mixer bowl Feed a crumpled paper towel through the grinder to force out any remaining bits of sausage With the paddle attachment, mix the sausage on medium-low speed... can replace a few ounces of the shoulder meat with back fat or cubed bacon if you want to increase the fat content MAKES 1 KILOGRAM (ABOUT 2 POUNDS 3 OUNCES) 1 kilogram (about 2 pounds 3 ounces) pork shoulder with