INGREDIENTS
2.5 Kg Pork Shoulder
12 Cloves Garlic
1 Tbsp Chilli Powder
1 Tbsp Paprika
2 Tbsp Salt
1 Cup Parmesan, Grated
1 Large bunch fresh sage or 2 small ones, finely chopped
Hog casings, rinsed with water run through them and stored in fresh water
100 G Milk Powder
100 Gr (105) White Dried Breadcrumbs (5% By Weight Of Meat)
500 g (20%) Cold Water
METHOD
Cut the Pork into 20mm cubes and put in freezer for ½ to 1 hour to chill completely before Mincing. It is better for mincing if the Pork is nearly solid.
Make slurry from Water & Bread Crumbs and put in fridge for 1 hour.
When everything is cool, Add Mince, Salt & Pepper, Cheese, Slurry in that order to a COLD Bowl and mix, massage by hand until combined.
Then put through mincer again. Put back in freezer if not cold enough first.
Too Watery add more crumbs. Too Dry add more water.
Place bowl in freezer for ½ hour to 1 hour to chill completely again. (Keep an eye on it).
When chilled fill the Sausage Stuffer add the casings to the Stuffer and start stuffing sausages.
