14th Mar 2012 - 18:25
Ingredients
Basic Filling 1Kg Pork shoulder 100g Breadcrumbs 100g Cooked liver 250g Chopped dry cure bacon 100ml Water Seasoning 15g Salt 3g Pepper Casings 1 metre of beef middles, soaked for at least 2 hours and washed inside and out.
Preparation method
Cut the liver into small pieces and fry in a little oil. When cooked allow the liver to cool, add all the ingredients including the juice from the cooked liver to the minced pork. You can mince some of the bacon, but it is really good to keep some in pieces. Cook this slowly and keep it only for a few days, a month in the freezer. Tip: Smoked bacon adds to the flavour. 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
Recipe courtesy of