wasabi salad

¼ cup sugar

1 tablespoon oregano

1 tablespoon ginger, powdered

2 teaspoons black pepper

3 tablespoons salt

1 tablespoon Morton’s Tender Quick Mix, optional

2 tablespoons fresh minced garlic

5 pounds Kaneshiro Farm pork butt

2 tablespoons chili pepper water

2 tablespoons cold water

2 teaspoons annatto, ground

2 teaspoons chipotle

1 tablespoon paprika

Note: Keeping the sausage mixture cold until you are ready to cook it is an extremely important factor in successful sausage making.

Chill a stand mixer mixing bowl. Hand-cut pork into large chunks. Place cut pork into freezer until firm but not frozen through. Grind pork through large die of a meat grinder. Keep pork cold (this is very important).

Place ground meat with spices into chilled mixing bowl. Mix on speed 1 for 1 minute.  While still mixing, slowly add vinegar and water. Can mix by hand if a mixer is not available.

Cook a small portion of the mixture and taste for appropriate seasoning. At this point the sausage can be stuffed into a casing, made into patties or shaped into a log.  Cure 3 days in a refrigerator before using. You can smoke, bake, grill or poach the sausage. Most importantly, cook the sausage to 150°.