1 kg pork fat, cut into 2cm cubes while semi-frozen
1 kg pork shoulder, cut into 2cm cubes
1 tablespoon salt
2 teaspoons marjoram
1 teaspoon black pepper
4 cloves garlic, minced
225ml cold water
1 hog casing
Directions Preparation:1hour › Extra time:1hour chilling › Ready in:2hours
Pass the pork fat and pork shoulder through a chilled meat grinder fitted with a medium plate.
Combine the mince, salt, marjoram, pepper and garlic in a bowl. Add a little water and mix with your hands until combined, adding remaining water while you mix. Cover and chill for at least 1 hour or overnight.
Soak the hog casing in cold water for 30 minutes and rinse the inside with the cold tap to remove excess salt.
Using the medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end then continue passing the mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is all used, tie off the other end of the casing.
Twist the stuffed casing at regular intervals to create links, alternating between each link by twisting in opposite directions. Using a skewer poke 2 or 3 small holes in each sausage to allow air to escape while cooking.
Cook as desired. Sausages will keep in the fridge for 3 days or the freezer for 3 months.