2 kg pork shoulder
0.5 kg pork belly
250g rusk or breadcrumbs (10%)
250ml cold water (10%)
25g salt (1%)
12.5g seasonings (0.5%)
Clean all surfaces, knives, boards, etc. Sterilize all grinder parts in Milton for 30 minutes.
Rinse sausage casings to remove most of the salt and let them soak in cold water for 30 minutes.
Cube the meat into 1″ sided cubes and remove any large bits of gristle or connective tissue. Weigh the meat to adjust the amount of salt, breadcrumb, water and seasoning required. Put the meat in the freezer for 30 minutes to firm it up. This helps in the grinding.
Grind meat through a fine plate. Put the ground meat in the fridge to cool it down. While the meat is chilling, measure out all of the other ingredients.
Mix well. Cook a small sausage patty to verify the seasoning. Adjust if necessary.
Thread the sausage casing onto the filler tube. Make sure everything is wet. Leave 2 inches of untied sausage casings at the end. Fill the sausage casing. Knot the ends. To make links, make a dentin the sausage where you want to link it and twist in alternate directions for each link.
