Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds pork butt, cut into 1/2-inch pieces

  2. 1 tablespoon minced garlic

  3. 1 tablespoon salt

  4. 2 tablespoons paprika

  5. 1 teaspoon freshly ground white pepper

  6. 1 teaspoon dried oregano or marjoram

  7. 3/4 teaspoon sugar

  8. 1/2 teaspoon freshly ground black pepper

  9. 1/2 teaspoon crushed red pepper

  10. 1 tablespoon red wine or apple cider vinegar

  11. 1 teaspoon vegetable oil

Instructions Jump to Ingredients ↑

  1. 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 until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Add the vinegar to the meat and stir well to combine.

  2. To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

  3. Form the meat into patties.

  4. Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.

  5. Yield : 2 pounds


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