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 or 32-35mm diameter
2.30kg (5lb 1.13oz) boneless pork shoulder (including the surrounding fat)
1 cup chilled red wine
1 cup chopped fresh parsley
5 teaspoons sea salt
1 tablespoon garlic powder or 4 to 5 garlic cloves minced
1 tablespoon fresh ground pepper
3 teaspoons cayenne
5 tablespoons fennel seeds
2 teaspoons crushed chilli peppers
5 tablespoons paprika
- Cut the shoulder into one-inch cubes. Trim off any sinew or cartilage.
- 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.
- Mince the pork shoulder on a medium die and place in the fridge.
- Place all of the remaining ingredients in a bowl and mix together.
- Combine the minced pork shoulder with the mixed ingredients.
For best filling results follow our guide for How to Make the Perfect Sausage.