Food & Cooking Recipes Breakfast & Brunch Recipes Sausage Logs 2.8 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 1-pound logs Start with a boneless pork shoulder. This cut has a great ratio of meat to fat. Ingredients 1 boneless pork shoulder (4 pounds) 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme 1 tablespoon plus 1 ½ teaspoons coarse salt Minced garlic (from 7 to 8 cloves) 1 tablespoon freshly grated nutmeg 1 tablespoon cayenne pepper Directions 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. Rate it Print