Chaurice sausage

Method

1. First, put the coarse blade of your meat grinder in the freezer. In a large bowl, combine the Prague Powder #1 with 1 tablespoon of water to dissolve. Add the remaining ingredients apart from the hog casing and mix well. Refrigerate for at least 1 hour.
2. Pass the meat through a meat grinder fitted with your coarse blade. Return the mix back into the bowl, cover tightly with cling film, and refrigerate overnight.
3. The next day, test the seasoning of your sausage mix. Heat a dash of oil in a pan and fry a small piece of the sausage mix over medium heat for a few minutes, until thoroughly cooked. Taste and add more seasoning if necessary.
4. When you’re ready to make your sausage, turn your kitchen tap on to a slow, steady flow. Hook the hog casing over the end of the tap and flush with water for a few minutes. Squeeze all of the water out of the casing. This is a good time to check the casing for any holes in the casing, if any water comes spouting out, cut that bit out and check another piece.
5. Using the sausage attachment on a stand mixer, push about 1 metre of casing on the hose attachment and tie the end. Start slowly feeding your mix into the casing, holding the sausage as you go. (You might find it useful to have a large bowl handy for the sausage to drop into.) When you have the individual sausage length you’re after, stop feeding the meat through, pinch the sausage casing with your thumb and forefinger and twist to whatever length you like, about 15–20cm is about right.
6. You can smoke your sausages according to the instructions or grill or pan-fry them with a little water added and use them in any dish you want. The sausages will keep for 3–4 days in the fridge and freeze very well for up to 3 months.