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Ingredients
- 10 lb Pork butt, cubed
- 60 gm Salt
- 10 gm Paprika
- 9 gm Chili pwdr
- 30 gm Garlic, pureed
- 7 gm Cracked black pepper
- 1 c. Red wine vinegar
- 1 c. Water
- 4 gm Harissa paste
Directions
- Mix dry ingredients with meat. Pass through grinder with 3/8 plate 3 times. Add in 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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