Salsicce River Cafe

Fresh Spiced Sausages

Preparation info
  • Makes about


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 400 g (14 oz) fresh pork belly or shoulder
  • 200 g (


Put all the meats through a mincer, then mixed together in a bowl. You can use a food processor, but it is essential that the blade has been sharpened and only pulse-chop very small quantities of each meat at a time.

Grind the fennel seeds and about half of the peppercorns in a mortar. Add to the meat mixture, along with some salt and the remaining peppercorns. Mix well, then stuff into