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Hot Dracula Sausage


You can make this spicy, garlic-y Italian sausage with all pork, or mix in some chicken or turkey. Add a splash of olive oil if you use lean chicken or turkey to keep the sausage from drying out when cooked.

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  • 3 lbs pork shoulder (butt) chopped into 2 inch chunks
  • 1/4 c chilled red wine
  • 1 TBS raw sugar
  • 2 tsp- 1 TBS sea salt flakes (depending on your taste)
  • 1 TBS garlic powder
  • 2 tsp dried oregano
  • 2 tsp black pepper
  • 4 tsp smoked paprika
  • 1 TBS fennel seed
  • 1 TBS anise seed
  • 2 tsp dried parsley
  • 2 tsp dried red pepper flakes
  • 1 tsp red chili powder
  • 2 tsp dried minced onion
  • 1 tsp cracked coriander seed
  • 1/2 tsp dried mace
  • 1 full head fresh garlic, cloves peeled and minced



Step 1

Mix all the dry spices together. Add spice mix to freshly ground pork (course grind) along with the minced garlic and chilled wine. Loosly mix with your hands. Run again through the grinder again (course grind). Fry up a small handful and taste, adjust your spices as you desire. Chill for 1 hour then stuff your casings.


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