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Ingredients
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Meat Blend
Seasoning & Curing
Casings
Method
Preparation
- 1
Prepare Meat
Cut pork shoulder, beef chuck, and pork fat into 1-inch cubes. Chill in the freezer for 30 minutes to firm up before grinding.
- 2
Grind Meat
Grind the chilled meat and fat through a medium (3/8-inch) grinder plate into a large mixing bowl. Keep cold.
Seasoning & Mixing
- 3
In a small bowl, combine all spices, salt, sugar, garlic, cure #2, and wine. Mix well.
- 4
Add seasoning mixture to the ground meat and mix thoroughly using gloved hands or a stand mixer with the paddle attachment until the mixture becomes sticky and well-blended.
Stuffing
- 5
Soak natural hog casings in warm water for at least 30 minutes. Rinse inside and out.
- 6
Stuff the seasoned meat mixture tightly into the casings, forming 12-inch links. Prick air bubbles gently with a sterilized needle.
Curing and Drying
- 7
Hang sausages in a curing chamber at 55°F (13°C) and 75% relative humidity.
- 8
Allow to ferment and cure for 4-6 weeks, or until the sausages have lost about 30% of their original weight and have developed a firm texture and deep red color.
Serving
- 9
Slice thinly and serve at room temperature as part of a charcuterie board or tapas.
