The best smoked pork sausages ever.

Ingredients

6 large pork butt roasts.

1 bottle of red wine (1.8 litre size)
6 complete garlic heads, all crushed up
1 cup salt
2 jars of Portuguese pepper paste.
(1 hot & 1 mild – B.M. Brand)
3 cups of paprika
several drops of liquid smoke flavouring (optional)
1-2 packages of casings well rinsed out.

Directions

  1. Chop buts very small, about the size of a fingernail. Lots of work, but well worth it. It usually takes two of us about 5 hours.
  2. Mix all other ingredients and let marinate in the fridge for two days.
  3. Stuff sausages.
  4. Smoke in Bradley smoker with 4-5 Hickory pucks. Continue smoking for total of 4-5 hours, depending on the size of your sausages.