We have been wanting to try to make this for a while but never got around to do so, this lockdown we took up the challenge and made them over the long bank holiday weekend.
It takes a lot of patience and time but the end result is to fulfilling.
Ingredients:
1 1/2 kg pork belly
Rock salt
1-2 tbsp turmeric
Natural hog skin casings
Cooking twine
For the marinade
1 cup vinegar - apple cider is best
20-30 Kashmiri chillies
15-20 peppercorns
10-15 cloves
15-20 flakes of garlic
1 1/2 Inch ginger
It takes a lot of patience and time but the end result is to fulfilling.
Ingredients:
1 1/2 kg pork belly
Rock salt
1-2 tbsp turmeric
Natural hog skin casings
Cooking twine
For the marinade
1 cup vinegar - apple cider is best
20-30 Kashmiri chillies
15-20 peppercorns
10-15 cloves
15-20 flakes of garlic
1 1/2 Inch ginger
2 inch cinnamon
1 tbsp whole cumin
Method:
1. Cut the pork pieces into small pieces, apply rock salt and mix well. Put the meat in a big wide colander and place a weight, this is so that the water can be drained from the meat.
2. Occasionally remove the weight, drain the water. Mix again and place under weight again. I left this for 1 day. On the next day add turmeric and leave under the weight for another day.
3. On day 3, grind the masala. Apply to the meat and mix well. Keep in cool place and let it marinate for another day.
4. Using a funnel , fill the sausage casings and tie with twine depending on desired size required.
5. Let the sausages sundry for a further 2-3 days or smoke them if you prefer. I have left them to sundry as wanted it to be more natural.
Store in a cool place or fridge if you prefer.
1 tbsp whole cumin
Method:
1. Cut the pork pieces into small pieces, apply rock salt and mix well. Put the meat in a big wide colander and place a weight, this is so that the water can be drained from the meat.
2. Occasionally remove the weight, drain the water. Mix again and place under weight again. I left this for 1 day. On the next day add turmeric and leave under the weight for another day.
3. On day 3, grind the masala. Apply to the meat and mix well. Keep in cool place and let it marinate for another day.
4. Using a funnel , fill the sausage casings and tie with twine depending on desired size required.
5. Let the sausages sundry for a further 2-3 days or smoke them if you prefer. I have left them to sundry as wanted it to be more natural.
Store in a cool place or fridge if you prefer.
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