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Pennsylvania Dutch Sausage

20 lbs. pork
6 tbsp. black pepper
1 c. brown sugar

Cut pork into cubes, mix seasoning in before grinding. Grind meat twice. Attach stuffer spout, force enough sausage in spout to fill air pocket. Slip casings over spout. Feed as much casing onto spout as it will hold. Stuff casing to desired length. Then tie ends with strong string. Hand stuffed sausage to keep round shape. Smoke or freeze. Makes 20 pounds of sausage. Good homemade sausage.

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