Servings: 6 kilos
Ingredients
- 6 kg pork shoulder
- 120 g salt
- 30 g pepper
Procédé
- Cut the meat into small pieces
- Run the pieces of meat through the meat grinder
- Season with salt and pepper, and knead well by hand
- Let the meat rest overnight in the fridge
- Stuff the meat into hog casings
- Let dry for a day
Notes
Use high-quality meat for a flavorful, tender sausage.
Knead the meat thoroughly with the seasonings so the flavors are evenly distributed.
Letting the meat rest overnight in the fridge allows the flavors to develop fully.
Do not overfill the casings when stuffing them, so they do not burst during cooking.
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