Ingredients
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5 lbs pork butt, coarsely ground (my butcher does this for me)
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3 tablespoons paprika
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2 tablespoons minced garlic
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1 tablespoon salt
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2 tablespoons liquid smoke (adjust to taste or depending on the brand you use)
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1/2 cup red wine
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1/2 tablespoon sugar
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2 teaspoons fresh ground white pepper
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3 teaspoons dried oregano
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1 teaspoon fresh ground black pepper
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2 teaspoons cayenne pepper
Instructions
- Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
- Stuff into hog casings or make into patties.
- You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.