This is a quite firm sausage that is not too dry to the taste (due to the hand cut fat dice) and with a nice subtle heat that lingers with the other flavours to help remind you how nice it just was
Grind meat and mix well with other ingredients (v cold as usual).
Starter in a little water in in its goes (again, all as usual)
Then mix in (par frozen) diced fat well enough to ensure a consistent spread throughout the mixture but careful enough not to smear.
When doing a batch I generally stuff these into 100mm fibrous casings but beef middles be ideal.
I then start this for a full day/day and a half at 80F/90Rh then into the curing room for about a month at 60F/80Rh until its lost about a third of its weight.
Proper good Pork 75/25 800
Hard back Fat diced to 12-15mm 160
Sea salt 24
Cure#2 2.2
Coarse freshly ground mix of green & black peppercorns 3.5
minced Garlic 3.5
Freshly ground coriander seeds 2
Peperoncino flakes 2
Ground mace 1.2
Icing sugar 5
Starter Culture of your choice (I use LHP)
