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°.