Paul takes one of his pigs and turns her into a fresh, citrus-y sausage.
Make sure the meat is very cold before you start.
Using a mincing attachment, mince the pork and fat into a bowl. Do not over work the meat – it should not resemble a paste. Remove the mincing attachment.
Mix in garlic, spices, zest, nuts and salt. Either use a stand up mixer with a paddle, or use your hands to mix the ingredients together. The mixture is ready when it is well combined and ‘tacky’ – i.e. sticky but still coarse – it should not be a fine paste.
Assemble the sausage stuffer. Grease the stuffer with butter or oil and slide the sausage casing over the attachment tightly. Tie the end of the casing off. Using a slow speed on the mixer, stuff pork mixture into the casing. Twist sausages into small links. Using a the tip of your knife, poke holes all over the sausage to get rid of any air pockets.
Tie a piece of string from the top of the sausages and hang. Weigh each sausage and record the results, labeling each sausage as you go.
Transfer the sausages to a warm place for 12 hours – ideally 27C, 80% humidity. After 12 hours, place the sausages in a curing chamber at 12C to 15C on 70% humidity. Hang for approximately 3 weeks, or until they are 30% of their original weight.
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