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Ingredients
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Meat Ingredients
Spices and Seasonings
Curing Ingredients
Method
Preparation of Meat
- 1
Cut the Meat
Cut the pork shoulder and fatback into small cubes, about 1-inch in size. This will help in grinding the meat.
- 2
Chill the Meat
Place the cubed meat in the freezer for about 30 minutes to firm it up, making it easier to grind.
Grinding and Mixing
- 3
Grind the Meat
Using a meat grinder, grind the chilled pork shoulder and fatback together until finely minced. If you prefer a coarser texture, use a larger grinding plate.
- 4
Add Seasonings
In a large bowl, combine the ground meat with minced garlic, salt, black pepper, paprika, cayenne pepper, nutmeg, and red wine. Mix thoroughly using your hands or a spatula until all ingredients are evenly distributed.
Stuffing the Sausage
- 5
Prepare the Casings
Rinse the natural hog casings thoroughly in cold water, then soak them in water for about 30 minutes before using.
- 6
Stuff the Mixture
Fit the sausage casing onto the nozzle of a sausage stuffer. Carefully fill the casing with the meat mixture, ensuring there are no air pockets. Tie off the ends securely.
Curing Process
- 7
Cure the Sausage
Hang the stuffed sausages in a cool, humid place (ideally around 10-15°C) for 3-4 weeks to cure. Ensure good air circulation to prevent spoilage.
