Garlic Sausage

Francine Lizotte


Packed with flavor, this Garlic Sausage is a keeper! Absolutely delicious when grilled, it can also be used in other recipes...


☆☆☆☆☆ 0 votes

6 servings
20 Min
No-Cook or Other


  • 3 1/2 lb
    pork shoulder, cut into 1-inch cubes
  • 10 large
    cloves garlic, pressed
  • 1/4 c
    dry milk powder
  • 2 Tbsp
    ground himalayan sea salt
  • 1/2 Tbsp
    red pepper flakes, or more to taste
  • 1 1/2 tsp
    dried marjoram
  • 1 tsp
    prague powder #1
  • 3/4 c
    dry red wine
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)

How to Make Garlic Sausage


  1. Place meat and grinder tools, including the bowl, in the fridge for 3 hours.
  2. Remove the tools and process meat through meat grinder with the larger grind plate. Add the remaining ingredients and combine very well. Cover and transfer to the fridge for 4 hours.
  3. Make a small patty and cook it in a pan to verify the seasonings are fine otherwise adjust the ingredients. Lightly oil the sausage stuffer and put casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages.
  4. To view this recipe on YouTube, click on this link >>>>

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