Prepare the hog casings according to their instructions and set aside in a bowl of cool water.
Mix the Boston butt and pork belly in a container and place them into the freezer to chill for 15-20 minutes.
Run the cold cubed pork through a food grinder using the medium size dye into another pan until all of it has been ground. Place it again in the freezer for 15-20 minutes.
While the meat is chilling, make the spice blend mixture using a pestle and mortar or spice grinder and set aside.
Using the small dye on the meat grinder, run the ground meat through again into another pan.
Season the sausage with the spice blend and mix in with crushed ice and breadcrumbs until combined completely combined.
Attach the hog casing around the sausage filler, with about 6 inches left, tie a knot at the end, and run the sausage through the attachment on low speed and stuff the hog casing guiding with one hand and pressing the sausage through the grinder with the other hand.
With about 4” left, tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.
Twist the long sausage into 5” to 6” long links. Store or cook.
Repeat the process until all the sausage has been stuffed.
Notes
Make-Ahead: You can make this up to 3 days ahead of time, just keep cool in the refrigerator and cover until ready to cook.How to Store: Cover and store in the refrigerator for up to 5 days. The bangers will freeze well for up to 6 months, either raw or cooked. Thaw in the refrigerator for 1 day before cooking or reheating.Chilling the meat is crucial to ensure the fat doesn’t warm up and liquefy while going through the grinder. If making your own sausage, be sure to fry some up and taste it once all the seasonings are combined to ensure it is flavorful and doesn’t need more herbs and spices.When making the sausage be sure to not go over low to medium speed as it becomes very hard to manage as it is ground and stuffed.If you are seeing that the sausage is skinny, stop moving the casings and let it fill up with more sausage before guiding it along.Each hog casing is about 3” feet in length.Make sure to watch the video to see all the sausage-making notes and tips.