herb

1 kg shoulder or hand
50g of rusk or fresh fine breadcrumb
12 sage leaves chopped fine
sprig of tyme
12 chive leaves chopped fine
2 teaspoons of salt

hogs castings

mince the meat on a course setting

mix in all the dry ingredients in a large bowl and put in the fridge overnight for the flavours to infuse

put the mixture through the mincer again on either a medium or fine mince setting, then fill the castings.

The above mix should make around 15-18 sausage.

Garlic

as above but add 3 to 4 cloves of garlic for every 1kg of meat.

Lovely yummy mangalitza sausage