• Makes 1kg sausages *

  • 15g salt *

  • 1g white pepper *

  • 1g black pepper *

  • 1g nutmeg *

  • 1/2 g marjoram *

  • 1/2 g garlic (optional) *

  • 1/2 lemon, juice and zest (optional) *

  • 1kg fresh minced (80 per cent lean) pork shoulder *

  • 100ml iced cold water *

  •   *

Mix together pork, spices and water. Put back into fridge to bring the temperature down before filling the skins. The best skin for this sausage is 26+ sheep casing.

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