This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.
Hog casings, 30-32 or 32-35 diameter
800g (1lb 12oz) boneless pork shoulder
200g (7oz) rendered pork back fat
60g (2.11oz) sea salt
12g (0.42oz) shallots, finely diced
80g (2.82oz) garlic, finely diced
100g (3.50oz) ginger, finely diced
20g (0.70oz) fresh coriander, finely diced
2 kaffir lime leaves, finely diced
20g (0.70oz) lemongrass, finely chopped
2 dried birds eye chillies, ground to a powder with a mortar and pestle
½ teaspoon cracked black peppercorns
- Cut the shoulder into one centimetre (25/64 inch) cubes. Trim off any sinew or cartilage.
- Dissolve the sea salt in 1000ml (33.81oz) of water, and add the pork shoulder cubes. Leave to soak for six hours. This allows the meat to 'brine', adding flavours and extra moisture.
- Once soaked, drain off the excess liquid, and lightly pat until dry.
- Remove excess preserving salt from 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 put in the fridge.
- Cut the rendered pork fat into one-inch cubes, and mince on the same die. Then mix these cubes through the pork shoulder meat, ensuring an even mix of fat to meat.
- Mix through the shallots, garlic, ginger, coriander, chilli powder, lime leaves, lemongrass and black pepper. Add 50ml (1.70oz) of water.
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.