Neil Jewell’s Fresh Pork Sausages from Meat Manifesto by Andy Fenner
In a large bowl of cold water, soak the hog casings for 20 minutes to rinse them of salt or carefully open them under a slow, steady stream of running tap water. In a dry pan on the stovetop, toast...
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Ingredients
- 4 tsp coarse uniodated salt
- hog casings, from your butcher or a butchery supplier
- rosemary, fresh, finely chopped, to season
- 250 ml verjuice, reduced to a thick syrup
- 4 leeks, washed, finely chopped
- parsley, fresh, finely chopped, to season
- 2 tsp brown sugar
- 800 g minced pork (ground twice through the grinder)
- 2 tsp black pepper
- 2 tsp nutmeg, ground
- zest of 1 lemon
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