Ingredients:
2 1/2 pounds ground pork shoulder or butt
2 tsp smoked paprika
2 tsp brown sugar
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp chili flakes
1/2 tsp allspice
1/2 tsp nutmeg
2 tsp onion powder
1 tsp garlic powder
1 tsp marjoram (or oregano)
1 tsp ground sage
pinch cayenne pepper (or more to taste)
1 tsp dry thyme
Cooking Directions:
Mix the salt and spices together until well combined.
Cut the pork into small cubes.
Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)
Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.
Form into 3 ounce patties and fry to lightly golden brown.
If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze.
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