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| 2 1/2 x ca. 450 g | Pork butt; cut into 1" cubes |
| 1/2 Tasse | garlic chopped |
| 6 Teelöffel | chilli powder |
| 4 Esslöffel | paprika |
| 2 Teelöffel | cayenne pepper |
| 2 Teelöffel | ground cumin |
| 2 Teelöffel | salt |
| 1 Teelöffel | red pepper crushed |
| 1/2 Teelöffel | oregano dried |
| 1/2 Teelöffel | thyme dried |
| 1 Teelöffel | black pepper freshly ground |
| 1 Teelöffel | onion powder |
| 1/2 Teelöffel | garlic powdered |
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Prepare the smoker.
In a large mixing bowl, add 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 refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a food processor could be used. Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining meat into three 1/2-pound patties. You can either use the sausage fresh or smoked.
For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.
This recipe yields about 2 3/4 pounds of sausage.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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