INGREDIENTS
2 Kg Pork Mince
1 Tbsp Salt
1 Tsp Cayenne
2 Tsp Coriander
2 Tsp Nutmeg
2 Tsp Smoked Paprika
400 ml Ice Pork Stock or 20% Crushed Ice
Curing Salt
If smoking use the appropriate amount of Curing Salt as per packet Instructions.
1 Combine Mince and Herbs.
2 Put mix into freezer to chill completely about an Hour.
3 Put mix through Mincer.
4 Put mix into freezer again to chill completely. Just keep and eye on it. You do not need it totally frozen.
5 Once it has completely chilled again put the mix through the Mincer again.
6 Add the Iced Water and combine completely.
7 Put mix into freezer again to chill completely. Just keep and eye on it. You do not need it totally frozen.
8 Put into Sausage Stuffer and stuff the casings of your choice
