Basic Sausage Recipe


  • 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)


  1. Mix the crushed Red Peppers, salt, thyme. oregano together either in a coffee mill, small hand-held blender or morter and pestal.
  2. Add red wine vinegar to the dry mixture and mix very well.
  3. Prepare meat as usual for making sausage

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