Snail Sausage

Ingredients:

· 8 pounds                      Course ground pork butt

· 2 Tablespoons             Non ionized salt

· 4 Tablespoons             Course black pepper

· 2 Teaspoons                Sugar

· 3 Tablespoons             Garlic powder

· 1 Teaspoon                  MSG (Adolph's brand)

· ¼ Teaspoon                 Cayenne

· 2 Tablespoons             Mustard seed

· 2 Tablespoons             Ground red pepper flakes

· 2 Tablespoons             Ground sage

· 1 cup                           Powder milk

· 1 ¾                              Cold water

· ½ cup                           White distilled vinegar

Directions:

Mix, cover and wrap with plastic-wrap to keep out as much O2 and wait at least 24 hour before using or putting into skins.