The casing used for this sausage is a 2m long/ 28mm thick hog casing.
Trim off excess fat from both pork shoulder and belly. Grind meat through meat grinder and add to big mixing bowl. Add all of the ingredients to the meat and mix well. Add hog casings to cold water and add 2 pinches of salt. Add attachment to machine to feed casing on nozzle, being really careful not to rip or tear casing as you feed it to the nozzle.
Tie a not at the end of your casing and get your pork mix ready to feed from the top. Slightly pull the casing from the nozzle while feeding the meat in the machine. Make sure the mix pushes tight into the casing and make sure to pull the casing slow enough while you feed more meat into machine.
At the end of your casing, remove from nozzle and tie a not to keep your meat inside. Take 5cm lengths and give the sausage a twist two to three times to chipolata sausage sizes. Add your sausage to the fridge to let it rest for 15 min to 20 min. It's better to let it settle for half a day for better results
«You can add some chilli and garlic flakes to give it some extra taste.»