1 kg or 2 1/2 lbs of pork trimmings/
shoulder that is between 20-30% fat
20 grams Kosher salt (2% of pork, you
can use 1-2% depending on your salt
preference)
Combine and let sit in fridge for 8-24
hours
Lay out cubes on tray and freeze for 45
minutes, grind on course setting
Repeat, grind again on medium
Cheddarwarst Sausage
1/2 lb or 225 grams of Cheddar
Cheese
Heaping spoonful of minced ginger
Generous grating of nutmeg
1 1/2 teaspoons freshly ground black
pepper
1 1/2 teaspoons mace
1 teaspoon freshly ground coriander
1/2 cup sour cream
4 cloves crushed garlic (optional)
Combine everything but the cheese to
the meat, add 2.5 oz or 75 ml of water
and mix with a stand mixer just before
meat becomes tacky. Then add the
cheese until thoroughly combined and
stop the mixing.
Italian blend
4 crushed cloves garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black
pepper
1/2 teaspoon mace
Generous grating of nutmeg
1 tablespoon red wine vinegar
1 tablespoon red pepper flakes (adjust
accordingly for your spice level, this
was mild)
Jonathan Hitchcock
