Ingredients:
5 kg pork shoulder, minced
1.65 kg pork back fat, minced
95 gm garlic, roasted
25 gm rosemary
500 ml white wine
3 sausage skin rolls – from any butcher
Method:
1. Trim excess skin and sinew off the pork shoulder. Cut into strips and mince with the pork back fat.
2. Roast the fennel seeds, keep half of them whole and set aside.
3. Blend the other half of the fennel seeds with black pepper, table salt till fine. Add rosemary and blend till fine, the add roasted garlic and blend to combine.
4. Add remaining whole fennel seeds and wine, and combine it all with the minced pork. Mix in a Hobart mixer, till the mix comes together and the seasonings are evenly dispersed. Check for seasoning.
5. Let the mix marinate for a day before piping into sausage casings.
Leeks cooked in olive brine
5 leeks
500 ml olive brine
500 ml chicken stock
Combine any normal brine from your olives with the chicken stock and bring to boil. Drop whole washed leeks into boiling liquid and cook for 5 minutes. Allow to cool in the liquor and serve warm or cold with the sausages. The leeks take on a lovely, slightly salty olive flavour. Great with cooked meats or fish.
