Cheddar Sausages

• 1⅛ pounds (600 g) whole pork belly or 1 pound (500

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Cube the pork belly and pork shoulders into approximately ¼-inch (7 mm) pieces (see Workshop).

Cut the cheddar into ½-inch (14 mm) cubes.

Place the pork belly in a mixing bowl, a