| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Converted by MM_Buster v2.0l.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”