Ingredients
The following ingredients have 4 Servings
- 800 gms – 1.75 lbs. pork scotch fillet
- 400 gms – 0.9 lbs. pork rashers (skin removed)
- 20 gms – 1.25 tbsp salt
- 2 tbsp fennel seeds
- 115 ml – ½ cup red or white wine
- 1 tbsp freshly ground pepper
- Edible sausage casing
Instruction
- Roughly chop the scotch fillet and the rashers.
- Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
- Put the ground meat in a bowl. Add the salt, wine, fennel seeds and ground pepper and knead well.
- Stuff the sausage into the casing and tie it off with a bubble knot.
- Let it dry in the fridge overnight before cooking (or freezing) it.
