Ingredients
The following ingredients have 4 Servings
- 3 1/2 lbs. pork shoulder, cut into 1-inch cubes
- 10 large cloves garlic, pressed
- 1/4 cup dry milk powder
- 2 tbsp. ground Himalayan sea salt
- 1/2 tbsp. red pepper flakes, or more to taste
- 1 1/2 tsp. dried marjoram
- 1 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
- 3/4 cup dry red wine
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
Instruction
- Place meat and grinder tools, including the bowl, in the fridge for 3 hours.
- Remove the tools and process the meat through the meat grinder with the larger plate.
- Add the remaining ingredients to the ground meat and combine very well.
- Place a plastic wrap making sure it touches the surface to prevent from drying and transfer to the fridge for 4 hours.
- Make a small patty and cook it in a pan to verify the seasonings otherwise adjust the ingredients.
- Lightly oil the sausage stuffer and put the casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages (*see footnote).
