Homemade Linguica Sausage

Ingredients

2 1/2 pounds pork butt, cut into 1/2-inch pieces
1 tablespoon minced garlic
1 tablespoon salt
2 tablespoons paprika
1 teaspoon freshly ground white pepper
1 teaspoon dried oregano or marjoram
3/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 tablespoon red wine or apple cider vinegar
1 teaspoon vegetable oil

Instructions

Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Add the vinegar to the meat and stir well to combine.

To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Form the meat into patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.

Yield: 2 pounds