Ingredients
- 500g minced pork shoulder (roughly 20% fat), could also use lamb
- 5g salt (about 1 teaspoon)
- Black pepper
- Nutmeg/mace
- Fennel seeds
Method
- Simply mix the ingredients together. This mixture when made with pork is a classic Italian sausage mix. Be generous with the black pepper and fennel seeds and not so much with the nutmeg/fennel.
- Cook in a flat pan or direct to hotplate on all sides.
