An excellent recipe for a unique sausage you and your family will love! Premium pork sausage for the garlic lovers!
INGREDIENTS
3 days 
2.75 kg
160 Cals from fat 125 
2.75 kg160 Cals from fat 125
| 3 kg pork and pork fat | 6 ml Prague powder #1 | 25 ml salt | 5 ml sugar | 5 ml white pepper |
| 5 ml Quatre épices | 10 ml crushed garlic | 180 ml dry white wine or water |
DIRECTIONS
- Cut the pork and fat into cubes.
- Mix together the Prague Poder #1, salt, and sugar.
- Add this mixture to the diced meat and fat and mix well. Refrigerate several hours.
- Grind the meat mixture using the medium die.
- Add the remaining ingredients to the meat and mix thoroughly.
- Stuff into large hog casings.
- Hang the sausages in the refrigerator, if possible, or arrange on towel-covered sheet pans so they are not touching each other. Refrigerate 24 hours to dry the sausages before smoking.
- Hot smoke at 160˚F (71˚C) for 1.5 hours, then poach in water at 165˚F (74˚C) until the internal temperature is 152˚F (67˚C).
Leave a comment (all fields required)