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eby hasna


message posted 27-Oct-10 18:54:58
need receipe
message posted 28-Oct-10 11:20:15
450 g boned pork shoulder, diced
450 g belly pork, rind removed and diced
50 g white breadcrumbs
2 teaspoons of salt
1 teaspoon ground black pepper
Few gratings of fresh nutmeg and mace
Pince each of marjoram, sage and cayenne pepper

Ensure that the meat is cold and mince using a course disk. You are aiming for the texture of beef mince
Mix in the breadcrumbs and the seasonings
Fry a small piece to check seasoning, adjust if necessary
Make into sausages, if you are feeling brave make a single, long sausage which you can then coil (this is best with two people)
Rest the sausage/sausage meat for at least a few hours before cooking
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