Anonymous Fri Oct 07 11:34:18 2005

1/4 tsp. Spanish paprika

1/8 tsp. garlic, pared, chopped

1/8 tsp. red pepper flakes

black pepper coarsely ground, to taste

oregano, chopped, to taste

3-1/4 oz. pork butt, cut into cubes

1-1/2 oz. jowl fat, diced

1 oz. lobster meat, chopped

1/4 tsp. lobster coral

1/4 tsp. kosher salt

pinch of curing salt

1 tsp. cold water

1/4 tsp. red wine vinegar

hog casings, as needed

hot water, (170 degrees F), as needed

Combine paprika, garlic, peppers and oregano; add pork, jowl fat, lobster, coral and salts. Mix well. Place in meat grinder; grind through medium die into mixing bowl. Combine water and vinegar; add to ground mixture. Mix well using paddle-style beater. Stuff mixture into hog casings, twisting to form 1-1/4-in.-long sausage segments. Place on plastic tray; dry cure for about 24 hours. Just prior to service blanch in hot water to internal temperature of 160 degrees F.