450 g (1 lb) pork shoulder without rind or bone
225 g (8 oz) hard back fat
25 g (1 oz ) soft white breadcrumbs (optional), plus milk to moisten
salt and freshly ground white pepper
2.5 - 5 ml (1/2 - 1 tsp) mixed grated nutmeg, ground mace and ground coriander
1.5 - 2.5 ml (1/4 - 1/2 tsp) dried sage
sausage casings (soaked if natural) or egg and breadcrumbs
225 g (8 oz) hard back fat
25 g (1 oz ) soft white breadcrumbs (optional), plus milk to moisten
salt and freshly ground white pepper
2.5 - 5 ml (1/2 - 1 tsp) mixed grated nutmeg, ground mace and ground coriander
1.5 - 2.5 ml (1/4 - 1/2 tsp) dried sage
sausage casings (soaked if natural) or egg and breadcrumbs
method
1. Mince the pork and fat together once or twice, then mix thoroughly with the breadcrumbs (if using), salt and pepper, spices and sage. If you are using breadcrumbs, add a little milk to moisten.
2. Saute a little of the sausage-meat mixture until cooked, then taste it and adjust the seasonings if necessary.
3. Refrigerate the mixture for 10-15 minutes to firm it up, then use it to fill rinsed-out casings or mould into sausage shapes with your hands. Egg-and-breadcrumb the sausages before grilling/broiling or frying if they are not cased.
2. Saute a little of the sausage-meat mixture until cooked, then taste it and adjust the seasonings if necessary.
3. Refrigerate the mixture for 10-15 minutes to firm it up, then use it to fill rinsed-out casings or mould into sausage shapes with your hands. Egg-and-breadcrumb the sausages before grilling/broiling or frying if they are not cased.
serving amount
makes 12 x 50 g (2 oz) sausages
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