Nearly a wholesale lift from this recipe, my version contains about half the ground black pepper compared to the original. Love that site for inspiration! Even with 25% extra pork fat added into the mix, these dry out quickly if you let them go too long on the grill.
Mix all these ingredients together, and stuff ’em. Then, grill and enjoy.
2 kg boneless, skinless pork shoulder, coarsely ground
500 g pork fat
10 cloves minced garlic
2½ tbsp fresh coarsely ground black pepper
3 tsp red pepper flakes
5 tsp salt
4 tbsp sweet paprika
1 tbsp hot smoked paprika (pimentón picante)
½ cup chopped fresh chives
1 cup cold red wine
I had a pool of about 4 good ol’ boy Oberpfälzer and Niederbayern, plus one Franken and an ethnically Hungarian Romanian colleague around to help me test this first batch. Among the Oberpfälzer and Niederbayern there were several well-versed in meaty preparation: those who grew up in butcher/hograiser families or regularly smoke their own meats at home. A few seemed pleasantly surprised about the flavor (though I warned them in advance it would be rather scharf), which is much stronger than what you typically get in native German sausage styles. We all agreed they seemed surprisingly lean (which is a nice way of saying “a little on the dry side”) — so the next time we make sausage, we’ll remove artificial sausage casings and up the fat content even more and see how it goes.
Also, these turn out nice roasted in the oven. Put a light coating of olive oil in a baking dish and flip them once over a total of 25 minutes at about 200°C (392°F). They turned out even dryer that way than on the grill, so be sure not to let them go longer than necessary to be fully cooked.