Ingredients
6 large pork butt roasts.
1 bottle of red wine (1.8 litre size)
6 complete garlic heads, all crushed up
1 cup salt
2 jars of Portuguese pepper paste.
(1 hot & 1 mild – B.M. Brand)
3 cups of paprika
several drops of liquid smoke flavouring (optional)
1-2 packages of casings well rinsed out.
Directions
- Chop buts very small, about the size of a fingernail. Lots of work, but well worth it. It usually takes two of us about 5 hours.
- Mix all other ingredients and let marinate in the fridge for two days.
- Stuff sausages.
- Smoke in Bradley smoker with 4-5 Hickory pucks, oven temperature set to 70°C (160°F). Continue smoking for total of 4-5 hours, depending on the size of your sausages.Make sure that the internal temperature of the sausages when cooked is 71°C (160°F), that is what makes the sausage ready and safe to eat.
