Prep Time
20 minutes
Total Time
20 minutes
Ingredients
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3 pounds pork shoulder, cut into 1" strips
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3 tsp salt
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1 1/2 tsp pepper
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1 1/4 tsp cayenne pepper
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2 cloves garlic, minced
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1 tsp onion powder
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1 tsp paprika
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1/8 tsp marjoram
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1/8 tsp rosemary
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1/8 tsp thyme
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1 1/8 tsp toasted fennel
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3/8 tsp chile flakes
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1/2 cup dry red wine
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1 tablespoon shortening*
Instructions
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- Place pork on a metal baking sheet and freeze 20 minutes. Combine salt, pepper, cayenne, garlic, onion powder, paprika, marjoram, rosemary, thyme, fennel and chile flakes. Sprinkle over pork. Assemble grinder using coarse plate. Grind pork into bowl. Add wine and stir to mix.
- *shortening is for sausage stuffing:
- Assemble sausage stuffer. Grease stuffer with shortening and slide casing on tightly. Tie off end of casing. Stuff pork mixture into casings. Twist sausage into smaller links and refrigerate or freeze until ready to use.
