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Add a photoServings: 12
Ingredients
- 5 lb Pork butt, cut into 2-inch chunks
- 1 Tbsp. Cracked black pepper
- 2 tsp Cayenne pepper
- 3 Tbsp. Paprika
- 2 Tbsp. Kosher salt
- 2 Tbsp. Garlic, munced
- 1 tsp Red pepper flakes
- 1/4 tsp Mace, grnd
- 1/2 tsp Thyme, dreid, grnd
- 2 Tbsp. Sugar
- 1/2 c. Cool water
- 6 x Feet wide hog casings
Directions
- Mix the garlic, salt, spices and sugar in a small bowl. Separate meat and fat into two bowls and rub each thoroughly with the spice mix. Cover and let sit overnight in refrigerator.
- Grind the fat in the meat grinder fitted with a 1/4 inch plate. Grind the lean meat using the 3/8 inch plate. Mix the meat in a bowl, add in the cool water and knead till water is absorbed and the spices are well blended. Stuff the mix into wide hog casings.
- Dry sausages in a cold place for 2 hrs and warm smoke. Ready to eat after warm smoking.
- If cool smoking, you must add in 1 tsp. of commercial curing salts to the spice mix. Cool smoked sausages must be cooked before eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 187 | |
| Calories from Fat 69 | 37% |
| Total Fat 7.65g | 10% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.05g | |
| Cholesterol 77mg | 26% |
| Sodium 1248mg | 52% |
| Potassium 495mg | 14% |
| Total Carbs 4.05g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.33g | 2% |
| Protein 24.51g | 39% |
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