Ingredients

• 1kg pork shoulder
• 500g pork fat, put in the freezer for at least an hour
• 100ml red wine
• 3 cloves of garlic, crushed
• Leaves from 2 thyme sprigs, finely chopped
• 200cm sausage skin
• 1 tbsp salt
• A large twist of pepper

Tools

• Kitchen Machine
• Compact Chopper 
• Grinder
• Meat Grinder
• Grinding Mill

Method

1. Attach the food mincer and fi t the medium screen.
2. Cut the pork shoulder into cubes and feed through the mincer. Put in a large bowl, cover and keep in the fridge.
3. Remove the fat from the freezer and cut into cubes. Feed through the mincer and add to the meat in the fridge.
4. Take the meat and fat from the fridge and add the red wine, garlic and thyme. Add the salt and pepper and mix really well, reserve in the fridge.
5. Remove the medium disc and attach the sausage making attachment.
6. Feed the sausage skin onto the nozzle, and with the machine on slow, feed the meat through the tube. As the skin fills up, twist it every 10cm, depending on how long you like your sausages, laying them on the work surface as they come out.
7. When you have finished tie the end. Place on a tray and leave to dry for an hour. Place in the fridge overnight.
8. The sausages are now ready to cook, or you can wrap and save for later. They can be frozen for up to a month.