Ingredients
- Pork legs
- 1.15% Salt
- 1% Fennel
- 1% Paprika
- 0.25% Chili Flakes
- 5-10% Tomato Sauce
- Olive Oil
Directions
- Use as many pork legs as you like, 1 or 2 is good, each leg is around 15-20 lbs
- Butcher the leg by removing as much fat as you want and remove from bone
- Cut into pieces that can fit a grinder machine
- Add salt to grinded meat, based on weight of the meat
- Add fennel
- Add paprika
- Add chili flakes
- Add tomato sauce
- Add a bit of olive oil, around 100g for 2 legs worth, adjust for your size
- Mix all ingredients well with meat
- Pipe into intestines (sausage casings)
- Poke small holes with needle and tie with rope to form links