Serves 1
Directions
- 1Put pork in the container.
- 2Add white breadcrumbs.
- 3Add spice mix.
- 4Mix with your hands for at least 10 minutes.
- 5Ball a bit of that mixture up, cook it off in a pan so we can test the seasoning.
- 6Get that mix back in the fridge because it's going to sit for about an hour or two.
- 7Soak sausage casings in water for about an hour.
- 8Load the stuffer up with the sausage meat and push it down really, really hard into the tube.
- 9Put down a damp tea towel and then a plastic container lid on top of that.
- 10Dip one end of casings into the water and then put onto the nozzle.
- 11Crank the handle while easing the sausage casing off of the nozzle.
- 12After using sausage meat form them into individual sausages.
- 13If you can resist the urge to dive into these straight away, they would definitely benefit from a rest in the fridge overnight. You can either lay these as they are into a big baking tray or you can hang them up in the fridge.
Ingredients
- 2.5 Kilo pork minced (50% pork belly / 50% pork shoulder)
- 250 g White dried breadcrumbs
- 500 g Cold water
- 50 g Sea salt
- 25 g Black pepper
- 5 g Dried oregano
- 5 g Dried Thyme
- natural casings
Equipment
sausage stuffer machinecontainer
Tips
- All ingredients must be kept cold. Leave that mint in the fridge until you are ready to use it.
- Soak breadcrumbs in cold water and left in the fridge for an hour to absorb the cold water so they're nice and cold.
- Distribute all of the breadcrumbs and the seasoning well throughout the sausage mix.
- Squeeze the pork really, really well for at least 10 minutes. You want to achieve a sticky texture where the lean pork and the fat has started to bond to each other.
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