|Pork shoulder||750 g||1.65 lb|
|Pork belly, aback fat||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Red pepper flakes, crushed||1.0 g||1/2 tsp|
|Onion, chopped||30 g||1 oz|
|Garlic, diced||20 g||6 cloves|
|Starch||15 g||1 Tbsp|
|Cider vinegar||90 ml||3 oz fl|
|Water||30 ml||1 oz fl|
- Grind meats through 3/8” (8 mm) plate.
- Mix with all ingredients.
- Stuff into 32 mm hog casings basic links 2” (5 cm) long. Tie the links with twine.
- Cook afore serving. A accepted adjustment is to baker the sausage over low calefaction and again pan fry until brown.