| 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.
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