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
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