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Smoked Breakfast Pork Sausage


4 pounds lean Boston butt or pork shoulder, gristle, bone and tendon removed
1/2 cup dry white wine
1 cup onion, minced fine
1 clove garlic, minced fine
2 Tablespoons rubbed sage
2 teaspoons marjoram
2 teaspoons thyme
2 teaspoons basil
2 teaspoons rosemary
2 teaspoons fresh ground black pepper
2 teaspoons salt
1 teaspoon red pepper


Cut meat into chunks about 1" square. Place in a 1-gallon sealable plastic bag with the wine and refrigerate overnight.
To grind, run through fine grind twice. Add all of the seasonings and mix thoroughly by hand. Beat with a large wooden spoon to fluff the meat, refrigerate for 2 hours.
Stuff into 3" links. Prick the casings with a needle and place in a cool smoker, maximum 140°F, for about 1 hour.
Cook sausages in ¼:"" of water in a heavy nonstick skillet. Prick the sausage casings with a knife point and simmer until water evaporates. Increase heat to medium high and brown. Serve immediately.