10kg of coarse ground pork shoulder
200 gram of salt
20grams of Pepper
5gram fennel seeds
1 glass dry white wine or sherry
500gm jar of ATTILIO’S RED PEPPER CAPSICUM SAUCE HOT or SWEET
12mtrs hog casings
Place hog casings in lukewarm water
Mix well and bind all ingredients together
Place the sausage mix into the sausage filler
Place the hog casing onto the sausage filler
Fill the sausage mix into the hog casting by slowly holding the casing as you move along.
Tie into 10cm intervals.
Cook and enjoy!