Ingredients
- 3 pounds pork, cut into 1-inch cubes
- 1/2 pound pork fat cut into 1-inch cubes
- 6 cloves garlic, crushed
- 1/2 cup red wine
- 4 tablespoons paprika
- 2 teaspoons crushed red pepper
- 2 teaspoons salt
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- Medium casings
Directions
Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.
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By bethmu_6128314
Bay City, MI
on August 11, 2008
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Emeril, this is delicious! I substituted turkey and olive oil for the pork and fat, doubled the seasonings, and added some Mexican oregano, and just used it as a bulk sausage...thank you!
(it's great in eggs
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