1. Mix all the dry ingredients and set aside, except the pink salts which will be mixed into the water.
2. Cut the meat into small cubes for easy grinding.
3. Put the cut meat into the freezer until it gets very firm (The cold meat grinds easier and the fat does not smear).
4. When the meat is ready to grind, mix all the dry ingredients plus the crushed garlic into the meat.
5. Grind the meat through a 6mm or 8 mm plate
6. Mix the cure salts in the 100ml cold water and stir well
7. Now mix the cold water with the minced meat
8. Let the meat stand in the fridge for a few hours to marinate and cure
9. Stuff the casings and make 150mm sausages as you go
10. Cold smoke the sausages for at least 1 hour, then cook them in the oven at 75°C until the internal desired temperature of 75°C is reached in the center of the sausages.
11. The sausages will turn a lovely red color when done in the oven.
12. If you going to store them after you had cook them, then put them in a container with ice water for a few minutes to stop them from cooking.
13. You can either enjoy them then or keep them in the freezer until needed.

Edward’s Note on the quantity and size:

OK, I had slightly over 2,3kg of meat in the stuffer ready to make the sausages. I made 16 sausages which would give me about 145g per sausage.

1. This recipe is for 1kg of pork shoulder

2. The black pepper should be crushed to give a stronger flavor, more black pepper can be added to taste

3. More garlic can be added to taste.

4, The pink salt MUST be the Cure #1 type and NOT Cure #2.

5. The time for marinating the minced meat could be from 2 hours to 8 hours (it gives the cure time to do its job) The cure gives it a better taste and a lovely light red color when cooked.

6. Using the sous vide method rather than the oven to cook them, you will then have to cook them again in the oven or in deep oil to get the lovely, desired color when enjoying them.