Boil 8 lbs of Pork Butt for 2 hours in a large pan. When the pork butts are cooked and tender, remove the meat from the liquid. Add seasoning to the liquid portion and mix thoroughly. Set aside.
Cook 6 lbs of long grain rice in 10 lbs of water until tender.
After all ingredients (meat, seasoned stock and rice) have cooled, mix together thoroughly. Grind through a 3/16 plate and stuff into a soaked natural casing.
This should yield about 30 lbs of sausage.
