2.25kg of fatty boneless pork shoulder
40g of sea salt
6g of pink salt (salt with sodium nitrite)
5g coarse ground black pepper
2g ground toasted cumin seeds
12g minced garlic
16g toasted yellow mustard seeds
4g freshly grated nutmeg
2g ground ginger
70g non fat milk powder
Hog or large sheep casings
Put the auger of your mincer and the bowl and paddle attachment from your stand mixer in the freezer an hour before you begin this recipe
Combine all the ingredients and toss well to combine. Chill until ready to grind.
Grind through the large die of your mincer.
Take half this mix and re-grind it through the fine die.
Place both batches of meat together into the frozen bowl of your stand mixer. You may need to do this in batches. Avoid over filling the bowl and take care to have even amounts of coarse and fine meat in each batch. Beat the meats together until the appear very stiff and tacky to the touch.
Stuff into your chosen sausage casings and then link into your desired sausage length (bear in mind longer sausages can be a bitch to fit in the smoker...) then leave uncovered in your fridge overnight to dry. You may want to move them around a little during this process to get the skins dry all round. Hanging is ideal but generally difficult in a domestic situation!
Hot smoke the sausages for 3-4 hours. If your smoker enables them to reach 60 degrees Celsius then remove them at this point and chill in an ice bath. If your smoker does not get hot enough for this then remove them after 3-4 hours and either steam or poach them for a few minutes till they reach this temp, then chill them in an ice bath. When they are fully cold remove from the water and vac pack them or containerise them in some way. Chill!