Level: Easy
Nutritional Analysis Per Serving
Serving Size: 1 of 14 servings
Calories: 311
Total Fat: 23 g
Saturated Fat: 8 g
Carbohydrates: 2 g
Dietary Fiber: 1 g
Sugar: 0 g
Protein: 21 g
Cholesterol: 73 mg
Sodium: 292 mg
- 3 pounds pork, cut into 1-inch cubes
- 1/2 pound pork fat, cut into 1-inch cubes
- 6 cloves garlic, crushed
- 1/2 cup red wine
- 4 tablespoons paprika
- 2 teaspoons crushed red pepper
- 2 teaspoons salt
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- Medium casings
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- Combine the pork, pork fat, garlic, wine, and all seasonings in a large bowl. Refrigerate for 1-2 days, allowing the bold flavors to meld into something irresistible.
- Grind the chilled mixture using a coarse meat grinder attachment. Pass half through a second time for perfect texture. Mix well, stuff into medium casings with a funnel, and tie into links. Prick with a fork to avoid burstsnow you're ready to grill or pan-fry these smoky, spicy delights!
Recipe from Emeril Lagasse
Fire up your kitchen and craft homemade sausages that burst with smoky paprika, fiery red pepper, and savory depthperfect for your next grill-out or charcuterie board!
