It's just like a sausage...!

High compliment indeed!

Last week I was lucky enough to attend a traditional Italian Salami making class. It was great fun and I came away inspired. Myles's first question was "what new kitchen gadget did you buy?". None I replied I can do it all with my own equipment, although in hindsight a mincer with funnel attachment would be very useful :) Using a piping bag was hard work!

Fresh Pork and Fennel Sausages

1 kg pork shoulder; 1 tblsp fennel seeds

15 grams salt; 1 tblsp freshly cracked pepper

15 mls red wine; 1 tblsp dried chilli (optional)

8 tblsp capsicum sauce (or good quality home made tomato sauce)

sausage casings

Mince pork to medium grind (or ask your butcher to do this for you). Add all other in ingredients and mix well using your hands. Allow to sit for min 3 hours (over night is best)

Insert into casings ensuring that your funnel nozzle does not create a vacuum in the casings. If air pockets occur, do not be shy about pricking with a sterilised needle. When sausages have reached their desired length, pinch in the middle and twist

As there are no preservatives in this receipe, sausages must be eaten within 24 hours, or frozen.