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By Mike Robinson of The Field
Wednesday, 27 January 2010
How to make Pot Kiln Sausages: Mike Robinson shows us how to make his signature sausages
The PK Banger
Makes at least 5kg of sausages
Mince the diced pork shoulder to a medium coarseness (this is totally down to personal preference and depends on how fine or coarse you like your sausage meat to be).
Mix the other ingredients well in a large basin, then fill the casings. I would really suggest that you make the filling and then take the mix to a good butcher and pay him to make your sausages. Trying to tie the sausages together is an art unto itself.
Once they are made, they must hang in a fridge for several hours to dry out prior to packaging.
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