Ingredients

The following ingredients have 10 Servings
  • 5 lbs. pork shoulder, silver skin removed and cut into 1/2-inch chunks
  • 1/4 cup dry milk powder
  • 2 1/2 tbsp. pressed garlic
  • 3 tbsp. creole seasoning mix, or more to taste
  • 1 1/2 tbsp. mild paprika, or more to taste
  • 1 1/2 tbsp. smoked paprika, or more to taste
  • 2 tsp. black pepper, or more to taste (I always use mixed peppercorns)
  • 2 tsp. cayenne pepper, or to taste
  • 1 tsp. ground cumin, or more to taste
  • 1 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
  • 1/2 tsp. ground Himalayan sea salt
  • 1/3 cup dry red wine (substitute water), cold
  • hog casings, rinsed, as needed

Instruction

  • In a bowl, combine all the ingredients except grapeseed oil and casings. Cover tightly with plastic wrap, making sure it touches the the surface and refrigerate for 1 to 2 days. *Don’t be shy with the spices as the meat will absorb most of them, making the sausage weaker in taste.
  • When ready to grind, remove the meat from the fridge and process, using the large grinder plate . Cover with plastic wrap making sure it touches the meat, and transfer back to the refrigerator for 30 to 45 minutes or until the meat is cold again.
  • Lightly grease the sausage nozzle with grapeseed oil or any other flavorless oil. Slide hog casing on the nozzle.
  • Remove the meat from the fridge and make a small patty. Cook it; taste and adjust seasoning if needed.
  • Process the meat by making sausages or patties.