4.5lbs of pork butt or shoulder (ground) (or 3.5lb minced pork and 1lb of pork fat)
1-1.5 oz black pepper*
0.5-1oz coriander seeds*
1-2oz sea salt
10 garlic cloves minced
Bunch of parsley finely chopped
Method (for KitchenAid users)
Rinse the hog casings in hot water from the salt and let them sit in a bowl of hot water for about 20 minutes. Run water through the casings after they soften and become pliable.
Grind the pork twice. Mix all the meat with half the amount of herbs and spices stated. Test the flavor by frying up a small patty and keep on adding the herbs and salt as desired. Do not add all of the salt from the beginning; you might find it too salty and you'll have to throw everything away.
Take one casing, tie at knot at the end and insert in the large sausage tube attachment, all the way in. Put the kitchen aid on speed 3-4 and you're all set to start stuffing the sausages. Keep a toothpick nearby, air might get trapped and you'd need to pierce the casing every now and then to release the trapped air.
Method (for non KitchenAid users)
In a food processor combine the pork fat and the minced pork, set on high speed and grind for about a minute or two. Mix half of the herbs, spices and salt and test the flavor by frying up a small patty. Keep on adding the herbs and salt as desired. Do not add all of the salt from the beginning; you might find it too salty and you'll have to throw everything away.
If you are using hog casings you'll need a funnel. Stuff as per method above.
If you are not using hog casings, simply shape sausages by hand and freeze. If you cook them while frozen they will not fall apart.