1 |
pig’s head, split and braised |
50ml |
non-scented cooking oil |
1 |
large onion, cut into small dice |
10 |
garlic cloves, cut into small dice |
2 |
large granny smith apples, cut into small dice |
1 teaspoon |
turmeric |
2 teaspoons |
mace |
1 teaspoon |
cinnamon powder |
1 teaspoon |
clove powder |
1/2 |
liquorice stick |
1/2 teaspoon |
star anise powder |
1 tablespoon |
madras curry paste |
300g |
chilled pork back fat, diced small |
200g |
sultanas, soaked in 500 ml strong jasmine tea |
1.5 litres |
fresh pigs’ blood |
2 teaspoon |
salt |
1 teaspoon |
freshly ground white pepper |
250g |
thick sausage skins |