READY IN: 20mins

INGREDIENTS

  • 3 12 lbspork shoulder, cut into 1-inch cubes
  • 10garlic cloves, pressed
  • 14 cuppowdered milk
  • 2tablespoonssea salt, ground
  • 12 tablespoonred pepper flakes (or more to taste)
  • 1 12 teaspoonsdried marjoram
  • 1teaspoonprague powder, # 1
  • 34 cupdry red wine
  • 1teaspoonblack pepper (or to taste)
  • NUTRITION INFO

    Serving Size: 1 (311) g

    Servings Per Recipe:6

    Calories: 686.1

    Calories from Fat 442 g 64 %

    Total Fat 49.1 g 75 %

    Saturated Fat 17.4 g 87 %

    Cholesterol 193 mg 64 %

    Sodium 2519.6 mg 104 %

    Total Carbohydrate5.1 g 1 %

    Dietary Fiber 0.4 g 1 %

    Sugars 2.3 g 9 %

    Protein 47.3 g 94 %

    DIRECTIONS

  • Place meat and grinder tools, including the bowl, in the fridge for 3 hours.
  • Remove the tools and process meat through meat grinder with the larger grind plate. Add the remaining ingredients and combine very well. Cover and transfer to the fridge for 4 hours.
  • Make a small patty and cook it in a pan to verify the seasonings are fine otherwise adjust the ingredients. Lightly oil the sausage stuffer and put casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages.
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