PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 1 kg pork shoulder (soc)
• 15 gr of salt (22g for dried sausage)
• 1 tsp chili flakes
• 1 tbsp dried fennel seeds; passed with a mortar and pestle
• 3 oz white wine

PREPARATION:

PREPARING THE MEAT:

1. Cut your selected meat into pieces (length wise).
2. Grind the meat using a 10mm or 12mm disk.
3. Weigh your meat carefully and measure the correct amount of spices to be added.
4. Add salt to the grinded meat and mix well.
5. After, add the crushed fennel. Mix well.
6. After, add the chili flakes. Mix well.
7. Add the wine.
8. Knead the mixture with your hands until everything is fully combined.
9. Let the meat rest for 12 hours in the fridge. 

In the meantime…

CLEANING THE CASING: 

1. 1. Cut a piece of casing 3 meter or more.
   2. Rinse the casings (inside and outside) under running water.
   3. Fill a bowl with cold water and the juice of ½ lemon.
   4. Soak the casing for a couple of hours.
   5. Rinse again the casings (inside and outside) under running water.
   6. Get the casings ready for filling by making sure that they are not any visible knots.

• *You could buy the casing at Zinman (7010 St-Dominique)

FILLING THE SAUSAGE:

1. Remove the disk and knife from the grinder and replace it with a funnel.
2. Enter the casings into the funnel and make a knot.
3. Fill the casings by passing the meat through the grinder (Refer to the video bellow).

COOKING: 

Marinade:

• 1 lemon juice
• 1 tablespoon origan
• 4 tablespoon olive oil

In the oven: 

1. Preheat the oven to broil – high.
2. Put sausages on a baking stainless steel pan with a grill.
3. Make two incisions on the sausages.
4. Brush the sausages with half of the marinade, put in the oven and cook for 15 minutes.
5. Turn the sausages and brush again with the marinade and cook for another 10 minutes.