Pork sausages with garlic

Ingredients:

• 2.2 kg pork shoulder (good lean to fat ratio), cut into 2.5 cm pieces.
• 12 cloves garlic, crushed
• 1 large bunch fresh sage or 2 small bunches, finely chopped
• 1/4 cup salt
• 2 tablespoons red pepper flakes
• 3/4 cup cold water
• 1 tbsp. grated parmesan
• Natural sausage casing, washed inside and out and soaked in water
• Special equipment: meat grinder and sausage attachment for the meat grinder

Preparation:

1. In a large bowl, combine the pork, garlic, sage, salt, and ground red pepper. Grind the meat mixture through a meat grinder fitted with a large-hole disc. Repeat, grinding the entire meat twice.
2. Place the ground meat in the bowl of a stand mixer fitted with the paddle attachment. Add half the water and half the Parmesan cheese and beat on medium speed for 3-4 minutes. Repeat with the remaining meat, water, and cheese.
3. Form a test patty. Fry it and taste it to ensure the sausage is tasty.
4. Attach the sausage attachment to the meat grinder without removing the blade and disc.
5. The natural sausage casings should be very moist; thread the desired length onto the sausage attachment. Place a generous amount of minced meat into the grinder tray. Hold the casing on the attachment with your last three fingers, allowing it to fit between your thumb and forefinger. Turn the grinder on to a medium-low speed and fill the casings, being careful to avoid creating air pockets. You may need to try a few times to fill the casings thoroughly. The first couple of sausages may be too loose or too tight. This is normal. Consider the first pancake a flop.
6. Twist the casing in several places to create sausages of approximately equal size. Tie them with meat string to seal them tightly. Before cooking, pierce the sausages with a pin or skewer to allow steam to escape (and prevent them from bursting).
7. Preheat a grill or skillet. Cook the sausages until cooked through, 7-8 minutes per side. Serve immediately or let cool to room temperature.
   
   

   Note

   
   This will make a large batch of sausages, but they keep well in the freezer. If you have any leftover casings, salt them and refrigerate them. They keep for a very long time.