Wayne Gisslen

Smoked Garlic Sausage

Preparation info
  • Yield:

    5

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Cut the pork and fat into cubes.
    2. Mix together the Prague Powder, salt, and sugar.
    3. Add this mixture to the diced meat and fat and mix well. Refrigerate several hours.
    4. Grind the meat mixture using the medium die.
    5. Add the remaining ingredients to the meat and mix thoroughly.
    6. Stuff into large hog casings.
    7. Hang the s

    Per 1 ounce (28.35 g): Calories, 70; Protein, 5 g; Fat, 5 g (68% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium,170 mg.