200g |
caul fat |
1 large handful |
salt |
100ml |
vinegar |
250g |
pork back fat |
2 |
brown onions, finely diced |
4 |
garlic cloves, finely chopped |
500g |
lean goat meat, (i use leg meat) |
200g |
lean veal meat |
1 teaspoon |
thyme leaves, finely chopped |
1 large handful |
p arsley leaves, finely chopped |
1/4 |
bunch marjoram, leaves picked and finely chopped |
4 |
bird’s eye chillies, blackened and mashed |
50ml |
cognac |
2 teaspoons |
freshly ground black pepper |
15g |
s ausage mix |
100ml |
iced water for each 1 kg of sausage mix |