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Ingredients
- 2 1/2 lb pork butt cut 1/2" pcs
- 1 Tbsp. chopped garlic
- 1 Tbsp. salt
- 2 Tbsp. paprika
- 1 tsp freshly-grnd white pepper
- 1 tsp dry oregano (or possibly marjoram)
- 3/4 tsp sugar
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp crushed red pepper
- 1 Tbsp. red wine (or possibly apple cider vinegar)
- 1 tsp vegetable oil
Directions
- Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process till finely grnd.) Transfer to a large bowl, cover tightly with plastic wrap, and chill overnight. Add in the wine to the meat and stir well to combine.
- To test the seasoning, heat the oil in a small skillet, and cook about 2 tsp. of the mix. Adjust seasoning, to taste.
- Form the meat into patties.
- Preheat a home smoker to 250 degrees. Smoke the sausage for 1 1/2 hrs. Remove from the smoker and use as desired.
- This recipe yields 2 pounds.
- Yield: 2 pounds
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 834g | |
| Calories 1137 | |
| Calories from Fat 453 | 40% |
| Total Fat 50.46g | 63% |
| Saturated Fat 16.08g | 64% |
| Trans Fat 0.43g | |
| Cholesterol 463mg | 154% |
| Sodium 7484mg | 312% |
| Potassium 3007mg | 86% |
| Total Carbs 14.39g | 4% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.83g | 3% |
| Protein 147.07g | 235% |
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