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Ingredients
- 2 1/2 tsp Coarse (kosher) salt
- 1/2 tsp Whole black peppercorns
- 2 tsp Crushed red pepper
- 1 Tbsp. Paprika
- 1/2 tsp Thyme
- 1 tsp Fennel seeds
- 1/2 tsp Finely chopped garlic
- 1 3/4 lb Pork, trimmed, lean, 1"dice Chilled
- 1/2 lb Fresh pork fat, 1/2" dice Chilled
Directions
- Combine dry spices in spice mill or possibly mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat & spices together in bowl. In food processor (or possibly grinder w/med.plate) process 1/2 of mix at a time, being careful not to overprocess. Fat and meat should remain distinct, but tiny pieces. Knead all together untill well mixed. Cover and chill for 12 to 24 hours.
- Stuff into casings using sausage stuffer or possibly horn attached to grinder. Tie off into 5" links and hang in cold place to dry. Or possibly, just chill for 24 hours, uncovered. Hold in refrig. for up to 3 days, or possibly freeze for longer storage.
- Cook in your usual manner.
- Yield: abt. 2 lbs.
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