Thanks to Graham at Native Breeds for showing me this one…
Remember...Keep the meat as cold as possible before you grind it so that the fat doesn’t smear into the lean as it goes through the machine – cut into strips and freeze for 20-30 mins in advance.
- Lightly toast the fennel seeds for a minute to release a little natural oil
- Mix 3/4 of the pork with all the dry ingredients in a large bowl
- Knead the mix until very sticky
- Mix in the last quarter of the meat and work it in a little more gently
- Extrude into hog or beef casings that have been soaked overnight
- Hang in the fridge for 4-5 days to let the cure work and firm up the sausage
Watch out...These aren’t really ‘sandwich’ type sausages, they’re more like a precursor to salamis. Meaty and wonderfully dense after a few days of curing, they’re very filling and are best cooked low and slow in the oven before being added to another dish.
You can use a leaner cut such as leg and loin instead of shoulder, just be sure to add 30% back fat.