For each 1 kg pork (pork should be fatty - up to 20%)
3.5 g smoked paprika
4.5 g hot smoked paprika
17 g salt
2-3 cloves garlic, minced
[2.5 g pink salt if you’re planning to try dry curing… I can’t set up the right conditions now, so Bryce hot smokes the fresh sausage]
Sausage casing*
Coarsely grind pork. Gently mix in the paprika, garlic, and salt. You want it to be well-mixed, but not mashed into a paste. Cover with plastic wrap and let it sit in fridge overnight to let spices bloom.
Prep casings. Mine seem ready to use when I get them. If yours are salted, soak in water for 1 hour (or by package directions), then rinse inside and out.
Set up sausage stuffer as directed. Once casings are loaded, tie a knot in the end of the casing, leaving about a 2” tail. Fill casing about 1.25” diameter and 12-14” long. Pinch meat, pull off 2” casing and cut. Tie into loop. Repeat until you’re done.
Hot smoke to internal temp of 160 F.
* I use natural casings because I’ve read they’re stretchier and less likely to have blow-outs while filling. I found them at Sprouts Farmer’s Market - I suspect you could get them at any store that makes their own fresh sausage in the casing.
