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Ingredients
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Meat
Spices
Casings
Optional
Method
Preparation
- 1
Prepare the Pork
Trim the pork shoulder and fatback of any excess sinew and cut them into small chunks for easier grinding.
- 2
Soak the Casings
Soak the natural hog casings in warm water for about 30 minutes to make them pliable.
Mixing
- 3
Grind the Meat
Pass the pork shoulder and fatback through a meat grinder fitted with a coarse plate. Grind the meat twice for a finer texture.
- 4
Add Spices
In a large bowl, combine the ground pork with paprika, garlic powder, black pepper, and Cure #2. If using, add the red wine as well. Mix thoroughly until the spices are evenly distributed.
Stuffing
- 5
Stuff the Casings
Load the sausage mixture into a sausage stuffer and fill the soaked hog casings, ensuring there are no air pockets. Tie off the ends of the casings securely.
Fermentation and Drying
- 6
Ferment the Sausage
Hang the stuffed sausages in a cool, humid environment (ideally around 10-15°C with 70% humidity) for 24-72 hours to allow fermentation.
- 7
Dry the Sausage
After fermentation, move the sausages to a dryer with lower humidity (around 55% humidity) and let them dry for about 3-6 weeks, until they have lost 30% of their weight.
