Carniolan sausage

Ingredients

Quantities for 6 servings.

• 1.6 kg Pork shoulder
• 400 g Pork back fat
• 8 clove Garlic
• 40 g Curing salt
• 2 tsp Ground black pepper
• 150 ml Iced water
• 200 g Sausage casings
• 100 g Grated horseradish, to serve
• 100 g Mustard, to serve
• 400 g Bread, to serve

Method

1. Dice the pork and fat and chill them to just above freezing.
2. Put the meat through the coarse plate of a mincer and the fat through the medium one.
3. Work in the curing salt, crushed garlic, pepper and iced water and knead the mixture until tacky.
4. Leave the mixture in the fridge for a day so the salt distributes and the colour sets.
5. Fill the casings tightly but without air pockets and tie them in twenty-centimetre pairs.
6. Air-dry the sausages two hours and cold-smoke them if you can.
7. Lower them into water at 75 °C and hold them twenty-five minutes without letting it boil. Serve with horseradish and mustard.