Nutritional information (per serving)
How to make it
Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours, preferably overnight.
When you’re ready to make the sausage, place meat grinder attachments and marinated pork in freezer for 20 minutes. Fill a large bowl with ice and set a medium bowl atop ice. Using the large die on a meat grinder, grind pork, placing it in the medium bowl as you go. Once all the pork has been ground, chill in freezer for 20 minutes.
Add pork mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 2 minutes while slowly drizzling with chicken stock. Chill in fridge 20 minutes before casing.
Thread hog casing onto the funnel of a stuffer attachment and tie a knot in the end. Add cold sausage to the stuffer and slowly feed into hog casings; make a coil and tie a knot in the end. Use immediately or wrap in plastic and store in fridge for up to five days.