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1-1/2 lb. pork butt, cut into strips
1/4 lb. onions pared, blanched
1 tbsp. mint
1/4 tsp. cayenne pepper
1/4 tsp. ground marjoram
ground cloves, to taste
salt, to taste
sausage casings, as needed
Grind all ingredients once through fine (1/8-in.) die; mix well. Stuff into casings; tie off into links. Poach in 170 degree F water until internal temperature reaches 145 degrees F. Cool in temperate water; hot smoke using desired wood for 3 to 5 minutes.
1/4 lb. onions pared, blanched
1 tbsp. mint
1/4 tsp. cayenne pepper
1/4 tsp. ground marjoram
ground cloves, to taste
salt, to taste
sausage casings, as needed
Grind all ingredients once through fine (1/8-in.) die; mix well. Stuff into casings; tie off into links. Poach in 170 degree F water until internal temperature reaches 145 degrees F. Cool in temperate water; hot smoke using desired wood for 3 to 5 minutes.