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Recipe for making cold smoked Calabrese pork sausages.

Ingredients:

5 lb. Pork 80% lean

5 tsp. Salt

3 1/2 tsp Cayenne, ground

1 tsp. Cure #2

1 Tbs. Fennel seeds, ground

1 1/2 tsp. Garlic, dry, granulated

2 tsp. Pepper, black, ground

45 mm hog casings

2 Tbs. Paprika, sweet.

Sausage Making Directions:

Lean pork trimmings - cut by hand

Mix meat with salt, cure and spices.

Stuff the mixture into large hog casings and tie into 5 - 6 inch links.

Cold smoke several hours, daily for 4 days, at maximum of 85°F.

Air dry the sausage for 4 weeks at 60°F at 60% Relative Humidity.

Store in crocks or in glass jars covered with pork lard.

Sausages will keep for approx. one year.

This page is from our Pork Sausages category.

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