Garlic Sausage
Packed with flavor, this Garlic Sausage is a keeper! Absolutely delicious when grilled, it can also be used in other recipes...
Ingredients
- 3 1/2 lbs. pork shoulder, cut into 1-inch cubes
- 10 large cloves garlic, pressed
- 1/4 cup dry milk powder
- 2 tbsp. ground Himalayan pink salt
- 1/2 tbsp. red pepper flakes, or more to taste
- 1 1/2 tsp. dried marjoram
- 1 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
- 3/4 cup dry red wine
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 pork casing, or as needed and rinsed under cold water
- 1/8 tsp. canola or grapeseed oil, or as needed tips & tricks
Directions
- Place meat and grinder tools, including the bowl, in the fridge for 3 hours.
- Remove the tools and process the meat through the meat grinder with the larger plate.
- Add the remaining ingredients to the ground meat and combine very well.
- Place a plastic wrap making sure it touches the surface to prevent from drying and transfer to the fridge for 4 hours.
- Make a small patty and cook it in a pan to verify the seasonings otherwise adjust the ingredients.
- Lightly oil the sausage stuffer and put the casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages (*see footnote).
Notes
Footnote: For more info about sausage making, click on this link... How to Make Homemade Sausage