English Bangers/Chipolata Sausage

Perfect to serve on top of cream mash potatoes and caramelized onions (with balsamic vinegar, red wine and brown sugar)

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Step 1

1.5 Kg of Pork Shoulder butt that contains about 20 percent fat. Cut into 1/2-inch cubes.

Step 2

Refrigerate meat.

Step 3

Prepare 12 feet of hog casing. Soak in water in refrigerator overnight. Rinse and soak in warm water before casing.

Step 4

Grind chilled pork with a medium plate, then refrigerate for 15 minutes.

Step 5

Mix all spices together in a large mixing bowl.

Step 6

Place the chilled grinder meat to the seasoning. Mix and knead thoroughly for few minutes, then chill in fridge ready for stuffing.

Step 7

Stuff the sausage paste into the casing and twist into 2inch (5cm) links