Servings: 2 pounds
2 1/2 pounds pork butt, cut into
1 tablespoon minced garlic
1 tablespoon salt
2 tablespoons paprika
1 teaspoon freshly ground white
1 teaspoon dried oregano or marjoram
3/4 teaspoon sugar
1/2 teaspoon freshly ground black
1/2 teaspoon crushed red pepper
1 tablespoon red wine or apple
1 teaspoon vegetable oil
Combine the pork, salt, garlic, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well.
Pass through a course food grinder.
(Alternately, transfer in 2 batches to a food processor and process until finely ground.)
Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
Add vinegar to the meat and stir well.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture.
Adjust seasoning, to taste.
Form the meat into patties.
Preheat a home smoker to 250 degrees F.
Smoke the sausage for 1 1/2 hours.
Remove from the smoker and use as desired.