- 4 lbs. pork butt (approx. 70/30 meat to fat ratio)
- 1 T dried Crushed Red Peppers
- 2 T Salt
- 1.5 t ground Garlic
- 1 t dry Thyme
- 1.5 t dry Oregano
- 1/3 C Red Wine Vinegar
- Natural Hog Casings (approx 10 ft. in length)
- Mix the crushed Red Peppers, salt, thyme. oregano together either in a coffee mill, small hand-held blender or morter and pestal.
- Add red wine vinegar to the dry mixture and mix very well.
- Prepare meat as usual for making sausage