Spicy Red Links
Why I Love This Recipe
© A. J. Di Liberti 2007, 2008
Ingredients You'll Need
2 lb pork butt, cubed
½ lb fat back, 1” pieces
1 shallot, minced
2 garlic cloves, minced
1 T. fennel
1 T. coarse ground black pepper
1 T. red pepper flakes
1 t. white pepper
2 t. cayenne pepper
2 t. kosher salt
¼ C. cognac
Directions
Soak 12 – 16 feet of hog casing in water, rinse to remove excess salt.
Combine all ingredients except cognac in a bowl, mix and chill for 1 hour.
Coarsely grind seasoned meat, add liquid and mix well.
Stuff ground meat into hog casing, avoiding air bubbles, if you get air trapped in the casing puncture with a tooth pick after twisting the links.
After all the meat has been used, twist the sausage into hand width lengths, chill for about an hour to set, then cut to separate the links.
