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5 pounds medium ground chuck
1 tablespoon white pepper
1 teaspoon ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
8 cloves pressed garlic
1 tablespoon sugar
4 tablespoons salt
1 cup white wine

Combine all ingredients, mix well and refrigerated for 48 hours.

Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours. Slowly increase the temperature to 150°F to 160°F, or until the internal temperature is 140°F.

Chill the sausage in cold water and continue to dry (approximately 5-8 weeks).

Posted by Maxine in RI

Nutritional Info Per Serving: 312 Calories (kcal); 24g Total Fat; (71% calories from fat); 20g Protein; 1g Carbohydrate; 85mg Cholesterol; 1358mg Sodium