Instructions
Prepare the pork butt
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Fill an extra-large bowl three-quarters full with ice and set a large stainless steel bowl inside it. Working in small batches, quickly cut the pork into 1/2- to 1-inch (13- to 25-mm) cubes and place in the bowl. Remove any sinew or gristle. Remove the gland as well, if possible, because it is bitter. You should have about 20% fat to 80% meat. Alternatively, you can have your butcher precut the meat to your specifications, using the extra-large grind on their machine.
☞ TESTER TIP: The gland Ana is referring to is the prescapular lymph gland. It can appear pink or greenish. Most markets and butchers carve it out before selling.
A day ahead
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Place the pork butt in a large bowl.
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In a separate mixing bowl, combine the garlic, paprika, and hot pepper paste. Add the wines and water and stir until combined. Pour over the processed meat and mix well. If needed, add more wine and water in equal parts so that the meat is wet but not swimming in liquid. Mix thoroughly and marinate for 24 hours in the refrigerator, turning occasionally.
Prepare the casings
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Soak the casings in cool water for 15 minutes. Then rinse them under cold running water: open one end and allow the water to flow through to the opposite end. Store casings in the refrigerator, covered with cold water, until ready to use.
Stuff the casings
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If using, wrap your grinder and sausage attachments in plastic and prechill for several hours.
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Just before stuffing the casings, remove the meat from your refrigerator and mix in the salt. Remove a small amount of meat and fry it until cooked through. Taste for seasoning and adjust if necessary.
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Stuff the casings by hand using a funnel that has a wide exit end or use the sausage attachment on a meat grinder without the cutting blade. Apply the readied casings, wetting the attachment nozzle with water so the casings slide easily onto the attachment.
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Tie off the bottom end of the casing, leaving an 8-inch (20 cm) length of string.
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Stuff, feeding the meat through the funnel or grinder. Gently squeeze the meat to the end of the casings, but do not overstuff. Pour a small amount of the marinade into the attachment from time to time to facilitate moving the meat along the casing.
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Using a sterilized needle, prick any air bubbles that are created. Give the sausage a very gentle squeeze to close the space where there was an air pocket. The sausages should feel firm but have a slight give to allow for shrinkage of the casings during smoking.
☞ TESTER TIP: Prick your sausages outside to avoid a messy cleanup in your kitchen.
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Using the string at the end of the casing, tie off the opposite end, leaving a 2-inch (5-cm) gap of string, and forming a loop. The gap of string will rest on the hanging rod. Continue with remaining meat.
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Hang the sausage loops on a wooden dowel to let the casings air-dry in a cool room for 12 to 15 hours. The casings will darken somewhat as they dry.
☞ TESTER TIP: Place a bowl or piece of cardboard under the sausages to catch any drips as they dry.
Instructions
Prepare the pork butt
-
Fill an extra-large bowl three-quarters full with ice and set a large stainless steel bowl inside it. Working in small batches, quickly cut the pork into 1/2- to 1-inch (13- to 25-mm) cubes and place in the bowl. Remove any sinew or gristle. Remove the gland as well, if possible, because it is bitter. You should have about 20% fat to 80% meat. Alternatively, you can have your butcher precut the meat to your specifications, using the extra-large grind on their machine.
☞ TESTER TIP: The gland Ana is referring to is the prescapular lymph gland. It can appear pink or greenish. Most markets and butchers carve it out before selling.
A day ahead
-
Place the pork butt in a large bowl.
-
In a separate mixing bowl, combine the garlic, paprika, and hot pepper paste. Add the wines and water and stir until combined. Pour over the processed meat and mix well. If needed, add more wine and water in equal parts so that the meat is wet but not swimming in liquid. Mix thoroughly and marinate for 24 hours in the refrigerator, turning occasionally.
Prepare the casings
-
Soak the casings in cool water for 15 minutes. Then rinse them under cold running water: open one end and allow the water to flow through to the opposite end. Store casings in the refrigerator, covered with cold water, until ready to use.
Stuff the casings
-
-
If using, wrap your grinder and sausage attachments in plastic and prechill for several hours.
-
-
-
Just before stuffing the casings, remove the meat from your refrigerator and mix in the salt. Remove a small amount of meat and fry it until cooked through. Taste for seasoning and adjust if necessary.
-
Stuff the casings by hand using a funnel that has a wide exit end or use the sausage attachment on a meat grinder without the cutting blade. Apply the readied casings, wetting the attachment nozzle with water so the casings slide easily onto the attachment.
-
Tie off the bottom end of the casing, leaving an 8-inch (20 cm) length of string.
-
Stuff, feeding the meat through the funnel or grinder. Gently squeeze the meat to the end of the casings, but do not overstuff. Pour a small amount of the marinade into the attachment from time to time to facilitate moving the meat along the casing.
-
Using a sterilized needle, prick any air bubbles that are created. Give the sausage a very gentle squeeze to close the space where there was an air pocket. The sausages should feel firm but have a slight give to allow for shrinkage of the casings during smoking.
☞ TESTER TIP: Prick your sausages outside to avoid a messy cleanup in your kitchen.
-
-
Using the string at the end of the casing, tie off the opposite end, leaving a 2-inch (5-cm) gap of string, and forming a loop. The gap of string will rest on the hanging rod. Continue with remaining meat.
-
Hang the sausage loops on a wooden dowel to let the casings air-dry in a cool room for 12 to 15 hours. The casings will darken somewhat as they dry.
☞ TESTER TIP: Place a bowl or piece of cardboard under the sausages to catch any drips as they dry.
