Basic Filling 1kg pork (50% shoulder and 50% belly) minced very finely 100g breadcrumbs 100g chopped pineapple 50ml water 50ml pineapple juice Seasoning 10g salt Casings 2 metres of hog casing, soaked for at least an hour and washed inside and out.
Chop the pineapple so that it is in small pieces, enough to bite into but no larger than 3 – 4mm. Combine the ingredients using the pineapple juice and adding the water to achieve a paste that you feel is right for stuffing the sausage. Use hog casing. You can chop and add pieces of bacon the same size as the pineapple to make an even more interesting sausage. Tip: These make excellent ‘baby’ sausages and go down a treat on picnics and at parties. The Sausage Book by Paul Peacock is published by The Good Life Press. Paul Peacock is editor of Home Farmer magazine. Image from www.designasausage.com