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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Meat
In a large bowl, cut the pork shoulder into small chunks and add the smoked paprika, minced garlic, finely chopped onion, salt, and black pepper. Mix well until all ingredients are combined.
Grind the Mixture
Using a meat grinder, grind the mixture into a bowl. If you prefer a finer texture, grind it twice.
Stuff the Sausage
Rinse the sausage casings in cold water and soak them for about 30 minutes. Stuff the casing with the ground pork mixture, being careful not to overstuff. Twist sausages into desired lengths and tie off the ends.
Rest and Serve
Remove the sausages from the smoker and let them rest for about 10 minutes before slicing. Serve warm or refrigerate for later use.