1.4kg pork belly
750g smoked streaky bacon
28g salt
4.0g white pepper
2.9g mace
3g cardamom
2.0g Marjoram
20ml white wine
175ml milk
2 large eggs
This recipe asked for the meat to be coarse ground, spices added and then the whole lot to be fine ground. I didn't like the texture of the finished sausage. I was too fine and bitty. I definitely prefer my sausages to be either coarse ground and meaty or fully emulsified in a blender.
The spice mixture of this sausage is wonderful, though I wasn't sure what happened to the Marjoram. Definitely one to do again.
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