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6 servings
suggest servings
| 2 1/2 | pounds | pork shoulder butt | cut into 1 inch cubes |
| 1/2 | cup | garlic | chopped |
| 6 | teaspoons | chili powder | |
| 4 | tablespoons | paprika | |
| 2 | teaspoons | cayenne pepper | |
| 2 | teaspoons | cumin | ground |
| 2 | teaspoons | salt | |
| 1 | teaspoon | red pepper flakes | crushed |
| 1/2 | teaspoon | oregano | dried |
| 1/2 | teaspoon | thyme | dried |
| 1 | teaspoon | black pepper | fresh |
| 1 | teaspoon | onion powder | |
| 1/2 | teaspoon | garlic powder |
Prepare the smoker.
In a large mixing bowl, add the pork.
In a small mixing bowl, combine the r emaining 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 re maining meat into three 1/2-pound patties.
You can either use the sausage fres h 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.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 9.0g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 953mg | 40% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 3.0g | 11% |
| Sugars 1.0g | |
| Protein 50.0g | 100% |
| Vitamin A | 59% | Vitamin C | 16% | |
| Calcium | 8% | Iron | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns. ...
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