Rich G
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The formulation below includes Cure #1, which is required if you are going to smoke the sausages. If you opt not to smoke them, increase the percentage of salt by .25% (or whatever your preferred salt % is when making sausages.)
Meat: Pork shoulder, and any fat trimmings or belly needed to achieve a 70/30 lean to fat ratio. Grind through a 4mm plate (or whatever you prefer)
Spices: All spices are listed as a percentage of the meat to be used in the batch. Multiply your meat weight by the percentage of each spice to get the amount for that batch. Ideally, weight your meat and spices in grams for best accuracy.
Salt 1.8%
Cure #1 .25%
Paprika 1.4% (use a good quality Spanish paprika like Pimenton de la Vera or Chiquilin — I like to use a mix of dulce and hot)
Garlic (fresh, minced) 1.5%
Pepper .8 %
Water (cold) 10%
Mix spices into water then pour over meat. Mix by hand, or in a meat mixer to distribute spices. Continue mixing until meat/spice mix is VERY sticky! I like to stuff right after mixing, as I find the mix will get stiffer as it sits and makes stuffing harder. Link to your preferred size, then smoke or not as desired.
Meat: Pork shoulder, and any fat trimmings or belly needed to achieve a 70/30 lean to fat ratio. Grind through a 4mm plate (or whatever you prefer)
Spices: All spices are listed as a percentage of the meat to be used in the batch. Multiply your meat weight by the percentage of each spice to get the amount for that batch. Ideally, weight your meat and spices in grams for best accuracy.
Salt 1.8%
Cure #1 .25%
Paprika 1.4% (use a good quality Spanish paprika like Pimenton de la Vera or Chiquilin — I like to use a mix of dulce and hot)
Garlic (fresh, minced) 1.5%
Pepper .8 %
Water (cold) 10%
Mix spices into water then pour over meat. Mix by hand, or in a meat mixer to distribute spices. Continue mixing until meat/spice mix is VERY sticky! I like to stuff right after mixing, as I find the mix will get stiffer as it sits and makes stuffing harder. Link to your preferred size, then smoke or not as desired.