Homemade Sausage

• 700 grams Ground pork
• 300 grams Pork belly
• 1 tsp Black pepper
• 1/2 tsp White pepper
• 1/2 tsp Sage
• 1/2 tsp Coriander
• 1/2 tsp Allspice
• 1/2 tsp Nutmeg
• 1/4 tsp Garlic powder
• 4 tsp Salt
• 3 tsp Sugar
• 10 Fresh basil leaves
• 1 egg Egg white
• 2 clove Grated garlic
• 100 ml Milk
• 30 ml Onion juice
• 4 m long Sheep casing (salted)

1. Chill the pork belly in the freezer (for about 1 hour) to make it half-frozen.
2. Rehydrate the salted casing in water.
3. Run water through the casing to clean them.
4. Combine the spices and mix well.
5. Put the ground pork, coarsely chopped pork belly, spices and other ingredients in a bowl.
6. Put ice water in a larger bowl.
7. Set the bowl filled with the ingredients over ice water bath, and mix the ingredients well.
8. This is for keeping the meat temperature low.
9. Fill the sausage mixture into the meat mincer or sausage stuffer, and stuff it into the casing.
10. Twist the casing to make links.
11. Smoke for 30 minutes to 1 hour (Temperature should be around 40C).
12. I used the cherry wood chips.
13. Boil the sausages at 70C for 30 minutes.
14. Let them cool down.
15. Heat a frying-pan without using oil.
16. Cook the sausages over low heat.
17. Sprinkle black pepper.
18. Serve with whole grain mustard if you like.

ground pork, pork belly, black pepper, white pepper, coriander, allspice, nutmeg, garlic, salt, sugar, basil, egg egg, garlic, milk, onion juice, casing

Taken from cookpad.com/us/recipes/168731-homemade-sausage (may not work)