Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Pork Shoulder, Cut Into 1-Inch Strips
3 Teaspoons Salt
1 1/2 Teaspoons Pepper
1 1/4 Teaspoons Cayenne Pepper
2 Cloves Garlic, Minced
1 Teaspoon Onion Powder
1 Teaspoon Paprika
1/8 Teaspoon Marjoram
1/8 Teaspoon Rosemary
1/8 Teaspoon Thyme
1/2 Cup Dry Red Wine
1 Tablespoon Shortening
Natural Or Synthetic Casings |
Preparation:
Place pork on a metal baking sheet and freeze 20 minutes. Combine salt, pepper, cayenne pepper, garlic, onon powder, paprika, marjoram, rosemary, and thyme. Sprinkle over pork. Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind pork into bowl. Add wine. Attach bowl and flat beater. Turn to stir speed and mix 1 minute.
Remove knife and coarse grinding plate from food grinder. Assemble and attah sausage stuffer. Grease stuffer with shortening and slide casing on tightly. Tie off end of casing. Turn to speed 4 and stuff pork mixture into casings. Twist sausage into smaller links and refrigerate or freeze until ready to use. |
