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18kg pork mince (front shoulder and neck)
15gm caraway seeds
320gm coarse salt
650gm paprika
100gm finely chopped garlic
1-2 metres of 16mm sausage skin (for stuffing sausage mixture)
Sausage-making machine with food grinder attachment and a sausage stuffing tube (there are two tubes - 10mm and 16mm)
Butcher's twine

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine all the ingredients except the sausage skin and mix well using your hands. Knead until it becomes sticky. Push the sausage skin onto the opening of the sausage stuffer. (Sprinkle warm water on sausage skin as it helps it to slip on and off the sausage stuffer.)

Turn the sausage machine on and feed the mixture into the food grinder, unravelling the skin as it is filled. Two people can make this process a lot easier, as one person can feed the mixture into the grinder as the other unravels the skin as it forms the sausage. Every 25cm, twist a sausage clockwise, and then twist the next sausage anti-clockwise, continuing along the whole length. Instead of twisting, you can use the butcher's twine to segment the sausage.

Place sausages on a tablecloth and stack them in a row.

Remove sausages from the tablecloth and hang them up in a smoke house. Once the wood fire is lit, the temperature of the smoke house should be approximately 50 degrees. Sweat beads on the top of the sausages is a clear indication that the temperature is at the right control level. Lower the temperature when you see fat dripping from the sausages.

Smoke the sausages for a couple of hours a day for a whole week.