Recipe: Currywurst

No photo of this one. It was one of the most bizarrely colored sausages Mr. Big Food has made. It looked like hotdog meat. Except, of course, for the fact that we all know what's in it!

I believe Mr. Big Food doubled this recipe, based on the amount of pig shoulder we had. We have seven pounds.
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The blogger at thespicysausage.com writes: “I’d like to thank Edward K for sending in this recipe. We made them and they turned out fantastic!!”

CURRYWURST SAUSAGE

3 lb pork shoulder meat, ground
1 C whipping cream
1 Tbsp salt (can use curing salt, like Morton’s Tender-Quick)
1 Tbsp turmeric
1 Tbsp curry, mild
1 Tbsp. paprika
1 tsp pepper
Hot dog casings (optional)

Mix salt, turmeric, curry, paprika, and pepper into meat, then mix in cream. If stuffing casings, place mixture in food processor and process to hot dog emulsion, stuff the meat paste into small hog casings, tie off into 6 inch links, and fry and eat or freeze. If not using casings, form into 1 lb logs. Let cure refrigerated 24 hours if using curing salt. Freeze.