Makes: 18 Cambridge sausages
- 400g pork belly (skin off)
- 400g pork shoulder
- 0.5 – 1 tablespoons ground ginger
- 0.5 – 1 tablespoons ground nutmeg
- 4-5 allspice
- 1 tablespoons peppercorns
- 3/4 tablespoons salt
- 80g breadcrumbs
- Thyme
- Sage
Grind Salt and Peppercorns and allspice finely in grinder
Add herbs and powdered spices
Grind pork in mincer once at 5mm
Add spice and breadcrumbs
Add enough water (100mls?) to make into malleable paste
Retain 5mm mincer plate and regrind into skins
Pinch and twist at 5 finger intervals. Alternate twist directions.
Refrigerate
Cook low and slow. (Fry slightly in a pan then into oven at around 140c for 20mins or so)