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Sausage Logs

Start with a boneless pork shoulder. This cut has a great ratio of meat to fat.

  • Yield: Makes four 1-pound logs
Sausage Logs

Source: Martha Stewart Living, October 2011


  • 1 boneless pork shoulder (4 pounds)
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon plus 1 1/2 teaspoons coarse salt
  • Minced garlic (from 7 to 8 cloves)
  • 1 tablespoon freshly grated nutmeg
  • 1 tablespoon cayenne pepper


  1. Stir together sage, thyme, salt, garlic, nutmeg, and cayenne pepper. Arrange pork shoulder, cut into 1/2-inch cubes, on a rimmed baking sheet. Freeze for 20 minutes. Working in 4 batches (1 pound at a time), grind meat in a food processor until only small pieces of fat remain, and mix in about 2 tablespoons spice mixture; transfer to an 8-by-12-inch piece of parchment. Roll into a log. Twist at ends to secure.

Cook's Note

Sausages can be frozen for up to 6 weeks.

Reviews (1)

  • pleasenotifymehere 26 Jan, 2013

    This recipe is a snap to put together, as long as you can easily grind the pork shoulder. I had a little trouble doing so and had to hand-pick the strands of fat throughout the meat. Everyone enjoyed the result, though and requested more. I liked having four separate logs saved for future use. This made the extra grinding effort worth while.

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