Step 1

Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.

Step 2

Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.

Step 3

The following day, add the wine and liquid smoke to the meat and stir well to combine.

Step 4

To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Step 5

Smoking the Links:

Step 6

Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.

Step 7

Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]

Step 8

Remove the links from the smoker and use as desired.

Step 9

We serve ours with Baked Beans & Brown bread.