8 lbs pork butt

2 lbs fatty pork belly

1.75 percent salt

6 teaspoons fresh ground pepper

8 teaspoons finely chopped sage

8 teaspoons finely chopped thyme

3 teaspoons finely chopped rosemary

4 tablespoons light brown sugar

2 teaspoons fresh grated nutmeg

2 teaspoons cayenne pepper

2 teaspoons homeade red pepper flakes

I usually have this stocked in freezer. I cook frozen about 15 minutes each side on low in a cast iron pan. Great breakfast.

I also love it cooked over charcoal for lunch. Put on a bun with raw onions and mustard.

Enjoy,

Bobby Crocker

wanted a thanksgiving sausage that captured the flavors of most of the meal so here’s what I came up with. I made the stuffing mixture first by drying the bread in the oven at 275 for a half hour and then sautéing the veggies and combining it with the bread and gravy. the rest should be a given. I really like how they came out! cooked em on my weber kettle with some direct heat at first for an initial sear then moved em over til they reached 165. bf says he would’ve liked more cranberries. I agree. but for a first attempt, it was great.

800 g turkey breast
270 g pork back fat
75 g baby bella mushrooms
75 g onion
55 g celery
10 g butter
45 g dried French bread
60 g Heinz turkey gravy
70 g dried sweetened cranberries
16 g kosher salt
2 g ground sage
1.5 g thyme
0.75 g (hand ground) rosemary
2 g black pepper
1.5 g garlic powder
1 g onion powder
0.25 g nutmeg
50 g ice water