INGREDIENTS
1 ½ Kg of Pork Loin
500 Gr of Pork Fat Trim
500 Gr of Hard Italian Cheese (Parmesan or Romano)
1 Cup of Italian Parsley Coarsely Chopped
1 Tbsp of Fresh Ground Black Pepper
1 Tbsp of Minced Garlic
Sausage Casings.
METHOD
Cut Pork into 20mm cubes and put in freezer to chill completely for about 1 hour.
Grate the cheese and put in fridge until meat has chilled.
When Pork is chilled, Put the Pork through the Meat Grinder.
Thoroughly mix the ingredients in a COLD Bowl, massage by hand until combined.
Then put through mincer again. Put back in freezer if not cold enough first.
If possible chill the mixture for ½ to 1 hour before stuffing into the casings.
