4 lb. lean Boston butt or pork shoulder, gristle, bone and tendon removed
1/2 c. dry white wine
1 c. onion, minced fine
1 clove garlic, minced fine
2 Tbs. rubbed sage2 tsp. marjoram
2 tsp. thyme2 tsp. basil2 tsp. rosemary
2 tsp. fresh ground black pepper
2 tsp. salt
1 tsp. red pepper
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Cut meat into chunks about 1" square. Place in a 1-gallon sealable plastic bag with the wine and refrigerate overnight.
To grind, run through fine grind twice. Add all of the seasonings and mix thoroughly by hand. Beat with a large wooden spoon to fluff the meat; refrigerate for 2 hours.
Stuff into 3" links. Prick the casings with a needle and place in a cool smoker, maximum 140F, for about 1 hour.
Cook sausages in 1/2" of water in a heavy nonstick skillet. Prick the sausage casings with a knife point and simmer until water evaporates. Increase heat to medium high and brown. Serve immediately. |