Directions Preparation:30min › Extra time:3hours soaking › Ready in:3hours30min
Rinse the pork casings and let them soak for three hours in cold water. Rinse and drain.
Remove most of the fat from the pork shoulder. Chop it into manageable pieces then feed it through the grinder on the coarse setting.
Mix the mince with the salt, pepper, fennel and chilli flakes.
Fit the sausage stuff attachment to the grinder and slip the casing over the end. Tie the end of the casing with a knot. Start re-grinding the pork mix, pushing it into the casing and letting the casing slip away gradually as it is filled. Tie the sausages off at desired length as they are formed - you can just twist the casing, but I often use a short length of kitchen string as well.
When all the mince has been used, tie of the casing. Prick the sausages with a needle if there are any air pockets. They can now be separated and barbecued or fried.