Directions
- 1Get natural casings from your butcher shop.
- 2Use a grinder to grind the meat.
- 3Put the ground meat in a bowl.
- 4Add salt, parsley, nutmeg, oregano, paprika, chorizo adobo, garlic, red wine, and steak rub.
- 5Mix the ingredients thoroughly until sticky.
- 6Wash and soak the natural casings for about half an hour.
- 7Prepare the stuffing tube and place one end of the casings over it.
- 8Stuff the meat mixture into the casings, leaving some space at the end for tying.
- 9Tie off the ends of the sausages.
- 10Link the sausages by twisting and squeezing them.
Ingredients
- 1500 grams pork shoulder
- 500 grams pork belly
- 25 grams salt
- 1 handful fresh parsley
- 1 handful nutmeg
- 1 handful oregano
- 1 handful paprika
- 1 tablespoon chorizo adobo
- 1 tablespoon minced garlic
- 90 ml red wine
- 1 tablespoon steak rub
Equipment
meat grinderstuffing tubebowlspoon
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