The key here is the leek and chilli! Make sure you use a chilli that has some go to it, as it really adds a lovely dimension to this incredibly tasty sausage.
600 g fatty pork shoulder diced
100 g pork fat
1 1/2 tsp salt
1 hot red chilli de-seeded
1/2 tsp pepper
1/2 tsp marjoram
2 cloves of garlic minced
150 g leek steamed
50 g breadcrumbs fresh
1 meter hog casings soaked in warm water
Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!
Place the diced pork and fat in the freezer about an hour ahead of time
Soak about 1 meter of hog casings in warm water
Cool the metal parts of your grinder and stuffer before use, if possible
Remove the diced pork from the freezer when its got a frozen crust to it
Grind the pork and fat into a bowl. Keep the bowl chilled whilst you prepare the spices
Mix all the spice mix ingredients together in a bowl
Add all of the ingredients, to the ground pork and fat and mix thoroughly, then chill in the fridge for 30 mins.
Re-grind the mixture into a chilled bowl
Stuff the mixture into the hog casing and twist off into 6 inch links