PORK SAUSAGE WITH FENNEL, CHILLI AND HERBS
1.2kg pork shoulder (ensure it is fatty)
1 tsp fennel seeds, toasted and chopped
1 tsp chilli ﬂakes
10g dried thyme
15g fresh rosemary, minced
10g fresh sage, minced
½ cup ice water
½ cup white wine
Edible sausage casings
Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Place sausage casings in a bowl of very warm water. Chop meat and fat into chunks, about 1 inch wide.
Place meat in a bowl and add the salt, spices, herbs, wine and water, then mix thoroughly with clean hands. Allow to rest in the fridge for about an hour.
Grind the mixture through a meat grinder, using the course plate. This is an important step in order to get the sausage to bind properly. Mix well and place in the fridge.
Using a sausage maker or a meat grinder with a sausage attachment, stuff the mixture into the casings. Hang the sausages in a cool place for up to 4 hours (the colder it is, the longer you can hang them). Once they begin to dry, roll into a coil and secure with a skewer. Place in the fridge until required. They will keep for at least a week. If you are freezing the sausages, wait a day before doing so. This will help them keep their shape when frozen. To cook, barbeque on each side for about 7 to 8 minutes and allow to rest before serving.