Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Casings
Soak the natural hog casings in cold water for at least 30 minutes, then rinse them thoroughly under cold running water to remove excess salt.
- 2
Prepare the Meat
Cut the pork shoulder and fatback into small chunks and place them in a large mixing bowl.
- 3
Season the Meat
Add minced garlic, black pepper, coriander, paprika, salt, and optional herbs and red pepper flakes to the meat. Mix thoroughly with your hands until well combined.
- 4
Add Wine
Pour in the white wine and mix again until the mixture is sticky and well incorporated.
- 5
Grind the Mixture
Using a meat grinder fitted with a coarse plate, grind the meat mixture into a large bowl. Grind it twice for a finer texture.
Stuffing
- 6
Stuff the Casings
Fit the grinder with a sausage-stuffing attachment. Slide the soaked hog casing onto the attachment, making sure to leave a few inches at the end for tying. Fill the casing with the meat mixture, being careful not to overstuff.
- 7
Form Sausages
Twist the sausages into links at desired lengths. Tie off the ends securely with kitchen twine or string.
Curing
- 8
Cure the Sausages
Hang the sausages in a cool, dry place or a curing chamber at a temperature of 50-60°F (10-15°C) and a humidity of 70-80% for 1-2 weeks, until they are firm to the touch.
