Chipolatas
These are a house favourite for stuffing the Christmas Turkey with. They also make great pigs in blankets with home made Proscuito or thinly sliced bacon.
- 1 Kg Pork Shoulder and belly @ 2:1
- 8.7 g Salt
- 8.7 g White pepper
- 4.3 g Sage Dried
- 4.3 g Mace
- 174 ml Water
- 150 g Rusk
Mince the pork on a 6ml plate.
Mix all ingredients and add enough water to get a good stuffing consistency.
Stuff into sheep casings and link into short 3" lengths or whatever suits you.