- 500g pork – cut into long strips, well chilled
- 500g pork belly, cut into long strips, well chilled
- 4 spring onions, roughly chopped
- 60g dried cranberries
- 3 sprigs fresh thyme, stalks removed
- 1½ tsp sea salt flakes
- freshly ground black peppercorns
- natural or synthetic casings, soaked
- garden salad and relish, for serving
- Attach the coarse grinding plate to the food grinder on the stand mixer. Place the mixing bowl under the chute.
- Turn the mixer to speed 4 and feed three quarters of the meat into the hopper, pushing the meat down with the stomper. Add spring onions, cranberries, thyme leaves and remaining meat and push down with the stomper. For a finer grind, change to the fine grinding plate and repeat.
- To the pork mixture, add salt and pepper and season well. Attach the flat beater and mix on speed 4 until well combined.
- Attach the sausage stuffer to the stand mixer. Grease the outside of the large sausage stuffer tube and slide on about half a metre of the casing, tying off the end. On speed 4, feed through the mince mixture, taking care not to tightly pack the skin. Lay the sausage flat and twist into lengths.
- Char grill on a hot bbq or in a large non stick frying pan. Cook 5-8 minutes over a low heat, turning the sausages occasionally. Do not prick the sausages, this will cause them to split and dry.
- Serve with salad and relish.
- Natural casings are available from better quality butchers. Check if they have been soaked before using. To soak, place them in cold water for 30 minutes and then rinse well.