Smoked Garlic Sausage


6 lb 114 tsp 5 tsp 1 tsp

3 kg

Pork and pork fat Prague Powder #1 Salt Sugar

1 tsp

White pepper 4.

Quatre epices 5.

Crushed garlic 6.

Dry white wine or water 7

Per 1 ounce:

Calories, 70; Protein, 5 g; Fat, 5 g (68% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium,170 mg.

Grind the meat mixture using the medium die. Add the remaining ingredients to the meat and mix thoroughly. Stuff into large hog casings.

Hang the sausages in the refrigerator, if possible, or arrange on towel-covered sheet pans so they are not touching each other. Refrigerate for 24 hours to dry the sausages before smoking.

8. Hot smoke at 160°F (71°C) for 112 hours, then poach in water at 165°F (74°C) until the internal temperature is 152°F (67°C).

9. Cool the sausages in cold water, then drain, dry, and refrigerate.

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