This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.
Hog casings, 30-32mm diameter
0.5kg (1.10lb) pork shoulder
0.5kg (1.10lb) pork neck
20g (0.70oz) fine cooking salt
3g (0.10oz) white pepper
1g (0.03oz) paprika
0.5g (0.02oz) nutmeg
2-3 cloves garlic
20ml (0.70oz) cognac
- Cut the shoulder and neck into 1 centimetre (25/64 inch) cubes.
- Combine the cubes with the salt, pepper, paprika, nutmeg, garlic and cognac. Mix well to ensure they are spread evenly through the shoulder and neck cubes. Add 5 ice cubes, preferably made with filtered water, to the mixture.
- Mince once with a 8 millimetre (5/16 inch) plate then repeat with a 3 millimetre (1/8 inch) plate.
- Remove excess preserving salt from the casings and soak in lukewarm water. [See our Preparation Guide for details]. This allows the casings to relax and makes them much easier to handle.
- Stuff mixture into a sausage casing of your desired size. We recommend using a 30-32mm hog casing for this sausage.
For best filling results follow our guide for How to Make the Perfect Sausage.
Note: Before starting, inspect all work surfaces and equipment to ensure they are clean.