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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into small cubes, approximately 1 inch in size. This helps in grinding.
- 2
Season the Meat
In a large bowl, combine the cubed pork shoulder and fatback with smoked paprika, chili powder, minced garlic, salt, black pepper, oregano, and white wine vinegar. Mix well until the meat is evenly coated with the spices.
Grinding
- 3
Grind the Meat
Using a meat grinder, grind the seasoned meat mixture through a medium-sized plate. If you prefer a finer texture, you can grind it twice.
Stuffing
- 4
Prepare the Casing
Soak the hog or sheep casing in water for at least 30 minutes. Rinse thoroughly inside and out to remove excess salt.
- 5
Stuff the Sausage
Fit the grinder with a sausage stuffing attachment. Slide the casing onto the attachment, tying a knot at the end. Slowly feed the ground meat into the casing, being careful not to overstuff. Tie off the other end when finished.