Basic Filling 1kg pork shoulder 200g breadcrumbs or rusk Seasoning 5g salt 15g crushed fennel seed 200ml water The juice and pulp of 1 lemon Finely chopped lemon zest Casings 1.5 metres of hog casing, soaked for at least an hour and washed inside and out.
Thoroughly mix the dry ingredients so that the salt and lemon zest are incorporated with the breadcrumbs. Chop the flesh of the lemon, not the pith, and add to the breadcrumbs along with the zest. Finely grind the pork and mix with the dry ingredients, adding the water and lemon juice. Stuff into casing, and link as required. Hang to mature for around 2 hours. Tip: Don’t forget to remove the pips and buy un-waxed lemon. 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