Ingredients:
3 pounds Ground Pork or Beef
2 pounds Ground Turkey or Chicken
1 large Onion, grated
5 Garlic Cloves, grated
1 tablespoon Chopped Bay Leaf
2 tablespoons Yellow Mustard Seeds
Salt & Pepper; to taste
2 Long Sausage Casings
Directions:
Combine ground meat together with onion, garlic, bay leaves, mustard seeds and season it with salt and pepper.
Rinse the sausage casings.
Let water run through its inside; it will be much easier to put them on a sausage stuffer.
Remove the cutting knife from the grinder, attach the stuffer to the grinder.
Put the sausage casings on the stuffer.
You can change the size of a sausage by cutting casings into smaller pieces.
Fill up the grinder with meat mixture and slowly, as the sausage fills up with meat, pull it off the stuffer.
Make sure it’s not too thick, as it may rip.
Preheat the over to 350F.
Place sausage on a baking tray.
Poke it with a toothpick, creating small holes, to allow liquids to escape while baking and to prevent sausage from ripping.
Bake it for 30 minutes or until golden brown.
Freezing Option:
Place raw sausage in a ziplock bag, removing all air out of the bag.
Sausage can be stored for several months.