An excellent recipe for a unique sausage you and your family will love! P remium pork sausage for the garlic lovers!
3 days 2.75 kg 160 C als from fat 125
3 kg pork and pork fat
6 ml Prague powder #1
25 ml salt
5 ml sugar
5 ml white pepper
5 ml Quatre épices
10 ml crushed garlic
180 ml dry white wine or water
Cut the pork and fat into cubes.
Mix together the Prague Poder #1, salt, and sugar.
Add this mixture to the diced meat and fat and mix well. Refrigerate several hours.
Grind the meat mixture using the medium die.
Add the remaining ingredients to the meat and mix thoroughly.
Stuff into large hog casings.
Hang the sausages in the refrigerator, if possible, or arrange on towel-covered sheet pans so they are not touching each other. Refrigerate 24 hours to dry the sausages before smoking.
Hot smoke at 160˚F (71˚C) for 1.5 hours, then poach in water at 165˚F (74˚C) until the internal temperature is 152˚F (67˚C).