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Categories:
pork butt garlic salt paprika freshly ground white pepper oregano sugar freshly ground black pepper red pepper red wine vegetable oil
Viewed: 49 - Published at: 9 years agoIngredients
- 2 1/2 pounds pork butt, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 2 tablespoons paprika
- 1 teaspoon freshly ground white pepper
- 1 teaspoon dried oregano or marjoram
- 3/4 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon red wine or apple cider vinegar
- 1 teaspoon vegetable oil
Method
- 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.
- To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture.
- Adjust seasoning, to taste.
- Form the meat into patties.
- Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours.
- Remove from the smoker and use as desired.
