Ingredients
- 650 gr pork butt (cut into)
- 65 gr garlic (chopped)
- 28 gr paprika
- 18 gr chili powder
- 6 gr cayenne pepper
- 6 gr salt
- 4 gr cumin (ground)
- 3 gr pepper (crushed red)
- 3 gr black pepper (freshly ground)
- 2 gr onion powder
- 2 gr garlic powder
- 1 gr oregano (dried)
- 1 gr thyme (dried)
Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the r emaining ingredients together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1 cm die. Or a food processor could be used. Stuff half of the mixture into 4 cm casings, forming 15 cm links. Form the re maining meat into three 0.5-pound patties. You can either use the sausage fres h or smoked. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. This recipe yields about 2.75 pounds of sausage.
Recipe Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com -orMAD-SQUAD@prodigy.net 11-08-1997
