juice of 1 lemon
1.5 metres large natural sausage casings — but buy double in case of tears
2 kg pork neck, chilled
400 g pork back fat, chilled
1 tablespoon freshly ground white pepper
3 tablespoons fennel seeds
3 tablespoons grappa
1. Fill a bowl with lukewarm water and stir in the lemon juice. Soak the sausage casing for 10–15 minutes.
2. With a very sharp knife, trim away any tendons, sinew or bits of bone from the pork neck and discard. Cut the meat into 2 cm dice. Slice the skin away from the back fat and discard. Cut the fat into 2 cm dice.
3. Combine the diced meat and fat in a large mixing bowl.
4. Finely grind half the fennel seeds, then add the ground and whole seeds and remaining ingredients to the meat.
5. Use your hands to mix everything together well.
6. Push the mixture through a mincer fitted with a 6 mm plate.
7. Carefully ease the length of casing over the mincer’s sausage- making attachment, leaving about 6 cm dangling at the end. Attach it to the mincer.
8. Pack the mincer with sausage meat, being careful not to trap any air.
9. Hold the casing in one hand and turn the mincer’s handle with the other. Maintain a steady rhythm so the casing fills smoothly and evenly. Add more sausage meat to the mincer when needed.
10. When the casing is filled, detach it from the mincer and tie a knot at the end of the sausage.
11. Lay the sausage on your work surface and, if necessary, use your hands to roll it gently to distribute the filling evenly.
12. Twist the sausage a complete turn at even intervals to create individual sausages. (Twist each sausage the opposite way to the last to prevent them unwinding.) Tie butcher’s string around each join. Refrigerate the link of sausages at least overnight before cooking. They will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
You can purchase Adrian’s Sausage Gun here under ‘Merchandise’: http://www.lalunabistro.com.au/