Catalan Sausage from Sud de France by Caroline Conran
There is something thrilling about making your own sausages, even if it means ordering the casings from the butcher and wrestling with a funnel and a wooden spoon. Many have attempted this successf...
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Ingredients
- 1 1/2 metres pig’s intestine, cleaned and washed and dried or sausage casing from your butcher, soaked in cold water
- 1 tsp ground black pepper
- ¾ tsp salt
- 175 g chopped pork belly fat
- 375 chopped fresh neck or shoulder of pork
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