Follow these steps for perfect results
pork butt, coarsely ground
coarsely ground
paprika
minced
minced garlic
minced
salt
minced
liquid smoke
to taste
red wine
minced
sugar
minced
fresh ground white pepper
minced
dried oregano
minced
fresh ground black pepper
minced
cayenne pepper
minced
Combine all ingredients in a large bowl.
Mix well, ensuring all ingredients are evenly distributed.
Let the mixture sit for several hours to allow flavors to develop.
Stuff the mixture into hog casings to create sausages, or form into patties.
If desired, omit liquid smoke and smoke the sausage in a home smoker until the internal temperature reaches 160°F.
Expert advice for the best results
Adjust cayenne pepper to control the level of spiciness.
For a deeper flavor, use a blend of hardwoods for smoking.
Everything you need to know before you start
15 minutes
Can be made a day or two in advance.
Serve on a wooden board with crusty bread and olives.
Grilled and served with roasted vegetables.
Sliced and added to paella.
Light and refreshing Portuguese wine
Discover the story behind this recipe
A staple in Portuguese cuisine.
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