| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 700 |
| Pork belly | 300 |
| Bread crumbs | 100 |
| Cold Water | 100 |
| Salt | 15 |
| Sage | 8 |
| Minced garlic | 3 |
| Instacure#1 | 2.5 |
| Ground black pepper | 2.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Lincolnshire Sausage 2
- Grind the meat using a 4mm disc or finely chop with a knife;
- Mix the meat, water, salt, and curing salt;
- Let it rest for 12 hours in a refrigerated environment;
- Mix the meat well with the bread and other seasonings;
- Stuff into natural pork casings;
- Using a not-too-fine needle, prick the sausages to remove any air bubbles;
- Let it rest for 12 hours in a refrigerated environment;
- It can be grilled in a pan with olive oil.
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