Homemade pork sausage

Ingredients:

• 700 g pork shoulder, cut into cubes
• 250 g pork fat, cut into cubes
• 1 tbsp. sugar
• 3 cloves of garlic
• 1.5 tsp fennel seeds, toasted in a pan
• Coarse salt
• 1 pork casing, 135 cm long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
• Cabbage salad, for garnish

Preparation:

1. In a large bowl, combine the pork, lard, sugar, garlic, fennel seeds, and 1 tablespoon of salt. Cover with plastic wrap and marinate in the refrigerator for 10 hours.
2. 30 minutes before you begin preparing the minced meat, place all tools (including the meat grinder parts, the bowl of the stand mixer, the spatula attachment, and the parts of the sausage stuffer) in the freezer.
3. Fit a perforated disc with small holes into a meat grinder. Pass the marinated meat through the grinder into a chilled mixer bowl. Cool for 30 minutes, then return the bowl to the mixer and blend the ground meat at medium speed for 1-2 minutes.
4. Stuff the casing with the minced meat and refrigerate overnight.
5. Before cooking, pierce each sausage in several places. Fry the sausage at medium heat, turning, until the center reaches 150°F (65°C), 10-12 minutes. Serve the sausage with coleslaw.