Sausage skins size 28-32
1.4kg pork meat
600 gms pork back fat
30g Murray River salt
30g capsicum puree
30g sweet smoky paprika
14g black pepper & fennel seeds coarsely ground
add chilli flakes to taste
Bactoferm — from the butcher

Rinse the sausage skins in water and fresh lemon juice. Roughly dice pork meat, mix in all ingredients (except Bactoferm) thoroughly and refrigerate overnight. Remove mix and mince the diced pork on a coarse setting on the mincer, add Bactoferm and fill sausage skins. You’ll need a surface large enough to swirl the sausage into a spiral. Twist the sausage into 15cm lengths and hang with twine to air dry in refrigerator for five to seven days.

Alternative recipe:

• 400 g pork shoulder
• 125 g pork backfat
• 9 g salt
• 12 g sweet pimentón
• 1 g hot pimentón
• 3.5 g fresh garlic (1 clove)
• 0,75 g dry oregano
• 25 g red wine