Go to: Just Pork Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
10 lb Pork butt; cubed
60 g Salt
10 g Paprika
9 g Chili powder
30 g Garlic; pureed
7 g Cracked black pepper
1 c Red wine vinegar
1 c Water
4 g Harissa paste
Mix dry ingredients with meat. Pass through grinder with 3/8 plate 3 times. Add water, vinegar, and paste and mix with hands. Pipe into casing.
NOTES : If sausage is to keep longer, replace fresh garlic with 5 to 8 grams powdered garlic.
Must have at least 30% fat content.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.