5 to 6 lb. pork shoulder, deboned
1/2 lb. thickly cut Applewood smoked bacon
3/4 tsp. red pepper flakes
1/2 tsp. Cajun pepper
3/4 tbsp. MSG (Accent; optional)
1/2 tsp. garlic powder
3 tbsp. salt
1 tbsp. sugar
2 tbsp. sage
4 tbsp. savory
2 tbsp. mustard powder
2 tbsp. cracked black pepper
1/2 tsp onion powder
2 tbsp. honey
1/2 cup balsamic vinegar
3 tbsp. whole fennel
1/2 cup sun-dried tomato
1 cup fresh basil

If you do not have a grinder have the butcher grind the meat up for you, otherwise cut the shoulder into 1-inch cubes and the bacon into small dice. Next you'll want to combine all the dry spices, leave out the honey, balsamic vinegar, whole fennel, sun-dried tomato and the fresh basil. If you have a grinder you can use it at this time otherwise combine completely.

Mix balsamic vinegar and honey together and stir in dry ingredients to make a slushy paste. You may have to add a little water. Toss this mixture around with the pork shoulder and bacon. Let marinate for 24 hours.

Grind meat after having been removed from refrigeration. If you didn't have a grinder marinate ground meat for 24 hours.

This sausage makes delicious sausage patties. At this point add the basil and sun-dried tomato. Stuff in casing or leave to fry as patties. And enjoy!

Submitted by: Gregory J. Story