Smoked Sausage Recipe

Smoked Sausage

• 5 pounds lean pork
• 1 tablespoon sea salt
• 1 tablespoon Splenda
• 1 tablespoon garlic powder
• 3¼ teaspoon majoram
• 2 teaspoons black pepper
• 1½ teaspoon sage
• 1½ teaspoon caraway seed
• ¾ teaspoon nutmeg

1. Cut the pork into cubes or squares adding in the salt, garlic and Splenda. Refrigerate overnight.
2. Grind the pork skin through the medium plate (3/8” or 10 mm) and then twice through the fine plate (3/16” or 4.5 mm).
3. Mix well, adding in the remaining ingredients.
4. Grind the mixture once more through the fine plate (3/16” or 4.5 mm). You should have a finely minced paste.
5. Stuff into large 38 mm hog casings and tie off into 6 inch lengths. Try to make each sausage about ¼ lb.
6. Hang the sausages at room temperature until the casings are dry to the touch.
7. Smoke at 85 degrees Fahrenheit for 30 minutes. Then cook at 130 degrees Fahrenheit for 3 hours. Next raise the temperature to 180 degrees Fahrenheit and cook to an internal temperature of 160 degrees Fahrenheit.
8. To eat, sausage should be warmed to 175 degrees Fahrenheit for 10 minutes (or grilled).