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5 pounds medium ground chuck
4 tablespoons salt
3 tablespoons sugar
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons ground ginger
1 teaspoon nutmeg
8 cloves pressed garlic
1 cup dry white wine
Combine all ingredients, mix well and refrigerated for 48 hours.
Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours.
Slowly increase the temperature to 150°F-160°F degrees., or until the internal temperature is 140°F degrees.
Chill the sausage in cold water and continue to dry (approximately 5-8 weeks).
Posted by Maxine in RI
Nutritional Info Per Serving: 318 Calories (kcal); 24g Total Fat; (69% calories from fat); 20g Protein; 3g Carbohydrate; 85mg Cholesterol; 1358mg Sodium