Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »


Print recipe & shopping list
Submitted by:
Makes: 20 servings adjust
Spicy, smoky Portugese sausage.



  • 3 12 pounds Pork, wild pork, trimmings
  • 1 12 pounds pork fat

Step 1

Cut pork and fat into pieces that will fit your grinder's feed tube. Chill nearly to freezing. Assemble grinder head with course plate and chill grinder head and bowl.

Step 2

Grind pork and fat alternately on course setting.


  • 14 cup Sweet Paprika
  • 6 cloves Garlic, minced
  • 1 tablespoon Sea Salt
  • 2 teaspoons Sugar
  • 2 teaspoons White Pepper
  • 1 tablespoon Oregano
  • 1 teaspoon Freshly Ground Pepper
  • 2 teaspoons Cayenne Pepper
  • 12 cup Red Wine

Step 3

Mix in seasonings. Return to refrigerator to chill.

Step 4

Regrind mixture again on course setting. Twice through course creates a pleasing grind while further mixing in ingredients.

Step 5

These can be stuffed in hog casings or packed bulk.

Step 6

Ideally before serving, smoke links or patties in home smoker, finishing in smoker or with oven/skillet until 160-degrees internal temperature.
Kitchen Monki sign up