Ingredients
2 Kg Pork (I use offcuts from the butcher or mix shoulder, belly and fat)
2 Cups Breadcrumbs
2 Cups Stock
1 tsp Pepper
1/2 tsp Ginger powder
1 Tbsp chopped fresh Sage
1/2 Tbsp chopped Rosemary
1/2 tsp Mace
1 1/2 tsp Salt
50g finely chopped Onion
2 tsp chopped Garlic
Method
Process the meat through a medium grinder
Mix all the ingredients together
Leave to marinate, preferably overnight
Pack into sausage skins (I reprocess through a fine grinder at the same time)