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Ingredientes
- 2 1/2 lb Pork butt cut into 1" cubes
- 1/2 c. Minced garlic
- 6 tsp Chili pwdr
- 4 Tbsp. Paprika
- 2 tsp Cayenne pepper
- 2 tsp Grnd cumin
- 2 tsp Salt
- 1 tsp Crushed red pepper
- 1/2 tsp Dry oregano
- 1/2 tsp Dry thyme
- 1 tsp Freshly-grnd black pepper
- 1 tsp Onion pwdr
- 1/2 tsp Garlic pwdr
Direcciones
- Prepare the smoker.
- In a large mixing bowl, add in the pork. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the pork with the seasoning and mix well. Cover and chill for 24 hrs. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or possibly a food processor could be used. Stuff 1/2 of the mix into 1 1/2-inch casings, forming 6-inch links. Form the remaining meat into three 1/2-lb. patties. You can either use the sausage fresh or possibly smoked.
- For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 min.
- This recipe yields about 2 3/4 pounds of sausage.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 900g | |
| Calories 1279 | |
| Calories from Fat 466 | 36% |
| Total Fat 52.2g | 65% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.31g | |
| Cholesterol 463mg | 154% |
| Sodium 5339mg | 222% |
| Potassium 4001mg | 114% |
| Total Carbs 51.12g | 14% |
| Dietary Fiber 19.0g | 63% |
| Sugars 6.36g | 4% |
| Protein 155.96g | 250% |
