Directions Preparation:1hour › Extra time:1hour chilling › Ready in:2hours
Place the pork and the back fat in the freezer for 30 minutes along with the meat grinder. This will make it easier to grind.
Meanwhile, place the coriander seeds, peppercorns and bay leaves in a dry frying pan over high heat. Toast until fragrant and starting to smoke. Remove from heat and grind in a spice grinder or mortar and pestle.
Pass the chilled meat and fat through the grinder fitted with a medium plate. In a bowl, combine mince with toasted spice powder, chopped fresh herbs, lemon zest, salt, wine and optional chilli flakes. Mix with your hands 2-3 minutes until mixture congeals. Cover with plastic wrap and chill 1 hour, or up to overnight.
Soak the casing in cold water for 30 minutes and rinse inside with running water to remove any salt.
Using the small sausage stuffer attachment, place the casing on the outside of the tube. Start passing the mince through the grinder, stopping as it reaches the end of the tube. Tie off the casing. Continue passing the mince through, supporting the sausage with your other hand. When the mince is used up tie off the other end of the casing.
Twist the sausage at regular intervals to form individual links of desired length. Alternate twisting direction between links.
With a skewer, poke 2-3 small holes in each sausage to let air out when cooking.
Cook as desired, chill in the fridge up to three days or in the freezer up to 3 months.