Morning all. Last night I got the pork butt out of the fridge that I thawed out. It was one of the biggest I've seen. It was just shy of
13 pounds. Deboned and cubed. I ended up with a touch over 11.5 pounds. I measured out 10 pounds for the sausage. The rest I'll keep for another recipe.
Then mixed in the 68 grams of salt and 2 tbs sugar. And let it rest over night.
This morning I ground it through a fine plate. Then added:
2 tbs pepper
4 tsp ground coriander
4 tbs smoked paprika
4 tsp red pepper flakes
2 tbs dried oregano
2 tbs fresh minced garlic
2 tbs fennel seeds
Mixed it up a bit.
Then in a 1 cup ice water I added 2 tsp cure
1/2 cup red wine.
Mixed until it got good and tacky.
I then took a glob and cooked it for texture and flavor.
Looks great. The texture and flavor is dead on.
I had to restrain myself from making another "test" patty!
I made 5 pounds of links. The rest I divided into 8 oz portions and vacuum sealed. The sausage are racked in the fridge until I smoke them.
I usually use hot paprika. But was out. And couldn't find any. Which is why I used smoked paprika and red pepper flakes.
And I used this instead of regular red wine. I think the changes actually improved the flavor.
13 pounds. Deboned and cubed. I ended up with a touch over 11.5 pounds. I measured out 10 pounds for the sausage. The rest I'll keep for another recipe.
Then mixed in the 68 grams of salt and 2 tbs sugar. And let it rest over night.
This morning I ground it through a fine plate. Then added:
2 tbs pepper
4 tsp ground coriander
4 tbs smoked paprika
4 tsp red pepper flakes
2 tbs dried oregano
2 tbs fresh minced garlic
2 tbs fennel seeds
Mixed it up a bit.
Then in a 1 cup ice water I added 2 tsp cure
1/2 cup red wine.
Mixed until it got good and tacky.
I then took a glob and cooked it for texture and flavor.
Looks great. The texture and flavor is dead on.
I had to restrain myself from making another "test" patty!
I made 5 pounds of links. The rest I divided into 8 oz portions and vacuum sealed. The sausage are racked in the fridge until I smoke them.
I usually use hot paprika. But was out. And couldn't find any. Which is why I used smoked paprika and red pepper flakes.
And I used this instead of regular red wine. I think the changes actually improved the flavor.
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