Ok start by cubing/cutting up pork meat, I am using 1/3 skin, 1/3 fat, 1/3 meat which is the perfect amount you get from a pigs head! Please refer to my last guide for information on meat required.

Make sure you keep everything below 5 degrees Celsius.

Place the sausage meat in a large, food grade container

Add cinnamon, nutmeg, allspice, orange peel and flat leaf parsley

Mix

Mix

Mix

Until everything is evenly coated

After you add all the spices, you need to weigh/scale all the ingredients and add 1.2% salt of the total weight, this recipe required 70grams.

Cover with cling film and marinade for 24 hours

Next day bring to the butchers and mince

Mince, mince, mince

After mincing this is what you should be left with, a very flavoursome pigs head mince!

These are bison sausage casing/skins, they normally come dried and you need to rehydrate them in some water. This is what your going to stuff the mince into.

This is a hand sausage stuffer, very cool! Place in freezer the day before so it is super cold. This helps the fat from melting.

A rehydrated bison skin

Feed the skin onto the sausage stuffer nozzle

Until it looks like this

Add the seasoned very very tasty pigs head mince to the chilled sausage stuffer

And make sausages!!!

Oh yeah!

That's what I'm talking about:)

Butchers twine for tying up sausages

Tie that bad boy up

Hang while you make the rest

The rest!

Place into a pot of water and super gently poach for 45 minutes

Finish poaching

Super rapid chill in a ice bath

Let set up for 12hours slice and eat. Great cold with pickles and mustard or fried with lentils. Tap on the photo to see a clearer picture!

How to make a cotechino sausage

Cotechino is a Italian poached sausage. The cotechino is an Italian charcuterie product, similar to salami, but must be cooked; usually it is boiled at low heat for about four hours.