home made pork sausages

• pork shoulder 4500 g
• pork jowl 1000 g
• beef 500 g
• curing salt 140 g
• granulated erythritol 15 g
• dried marjoram 25 g
• dried garlic 20 g
• mustard seeds 10 g
• black pepper 10 g
• maggi seasoning liquid 10 drops
• water 15 tbsp
• gut (sausage skin)

Mince all the meat. Season up with all spices. Mix thoroughly. Rinse the intestines in water several times and soak for 30 minutes in water with vinegar. Stuff with meat using a meat mincer. Make sure there are no air bubbles. Once the intestines are stuffed, twist the sausages approximately every 20cm.

Divide the sausages into two batches.

Cook the first one in water over a low heat with marjoram and fresh garlic. While cooking, pierce the sausages with knife or fork to release the air.

Place the second batch for smoking. I used a gas grill however fired on one burner only. The maximum temperature is 100C. Smoke for about 6-8 hours, turning the sausages occasionally. Make sure that sausage don’t sit too close to each other. You want the smoking flavour spread equally. For the smoking I used BBQ Smoker Box and Pork BBQ Smoking Wood Chips.

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