I’ve been making this sausage for while now. It first came to my attention when a recipe was posted on the sausage-making forum by member Wittdog. His was an amended version of one in a book by Rytek Kutas.
I have since altered his recipe omitting the allspice and paprika and substituting some powdered milk for the soy protein.
1kg Pork Shoulder (80% lean, 20% fat)
90gm Iced Water
15gm Non-fat Powdered Dried Milk
2.4gm Cure #1
3gm Black Pepper
0.5gm Dried Marjoram
1gm Powdered Garlic
- Mince/grind the meat twice through a 6mm plate. Then once through a 3mm plate. If you have a low power mincer/grinder, rest the meat in the freezer inbetween to keep it cool.
- Mix the other ingredients in and then add the water.
- Mix it well until it becomes sticky and then stuff the sausage into large pigs (hogs) casings.
- Do not let the mix sit after the water has been added otherwise it will be very difficult to stuff it.
- Tie it into horseshoe links for hanging in the smokehouse.
- Heat your smokehouse to 48°C (130°F) and put the sausage into it until the casings are dry. This will take an hour or so.
- Apply smoke as you raise the temperature gradually to 74°C (165°F) over the next 4 hours or so.
- The sausage is ready when its internal temperature has risen to 67°C (152°F) and has been at that temperature for 10 minutes.
- Cool in iced water then hang to bloom.
- Store refrigerated
I like these smoked with cherrywood.
Wittdog details his process of making them in four YouTube videos:
They’re worth a look.