Pork Sausage

Ingredients:

420g Pork Shoulder
175g Pork Belly
115g Rusk (commercial or homemade)
175ml Cold Water
18.5g Seasoning

(For the seasoning: 16 parts salt, 3 parts ground white pepper, 1 part ground mace, 1 part ground nutmeg, 1 part ground coriander)

Mix the seasoning with the rusk and add the water. Cut the meat into manageable pieces and mix with the wet rusk and seasoning. Run through the meat grinder using a 3/8 plate. Mince again with a 3/16 plate. Chill for 30 minutes and stuff casings with the sausage or if you prefer you can form into patties.