What's a party without sausage? I had bought some pork shoulder for S to make this crazy good Lasagna from Jamie Oliver's book, Jamie's Dinner's. Look it up, it's really good but it's not simple.
Anyway I've got some shoulder left over, I'm making BBQ, how about some hot links? Let's go to the tape:1.6 kg pork shoulder cubed
30 g salt
18 g paprika
8 g sage
8 g crushed red pepper6 g anise seed (a couple of pulses in the spice grinder)
5 g ground black pepper
2 g dried basil
2 g dried oregano
2 g ground cumin
45 ml cider vinegar
135 ml water
Mix all the dry ingredients with the pork and run it through the grinder. With the paddle attachment add the water and the vinegar and mix until the ingredients start to come together, about 1 minute.
Stuff into hog medium casings and twist them into pairs so that they can can hang. Hang in the fridge to dry overnight. Hot smoke to an internal temp of 150F, 1 to 2 hours.
The recipe I used was adapted from a lazy one that I kept finding on the net over and over again. I couldn't find any others. I would like to fine tune tune it a bit, but it is still real good. serve it next to the brisket swimming in bbq sauce.
It's a long day to Oscar night, better start with a good breakfast. Look for part three for early bird specials.