1kg minced pork shoulder
300g minced pork belly
15g table salt
1tbsp toasted fennel seeds, ground to a powder
2tsp dry oregano
3 cloves of grated garlic
1tsp cayenne pepper
2 dry bay leaves, ground to a powder
100g dry breadcrumbs
50g soft butter
Zest of 1 lemon
1tbsp whole toasted fennel seeds
1tsp dry chilli flakes
3tbsp chopped fresh parsley
100ml white wine
150ml pork stock
a little vegetable oil
Place the minced pork shoulder and pork belly into a large mixing bowl. Add the table salt, ground fennel seeds, dry oregano, garlic, cayenne pepper and the ground bay leaves. Get your hands in and start to work the mix together. You need to knead this like a bread dough and work it for a least 5 minutes. This helps to work and stretch the proteins and forms a tighter mix that will hold its shape better. After this time, add the breadcrumbs, fennel seeds, dry chilli flakes, white wine and the chopped fresh parsley. Mix together with your hands. This helps to work and stretch the proteins and forms a tighter mix that will hold its shape better.
Roll a sheet of large tin foil on to a surface and rub it with soft butter. Place the sausage meat onto the foil in the shape of a log. Try to make it tight together so there are no gaps. Once you have made a giant sausage, roll the tin foil over the top and secure the ends tightly, like a Christmas cracker. Place the roll into the fridge to firm up for at least 2 hours but preferably overnight.
Pre-heat the oven at 180°C and take the tin foil roll out of the fridge and place onto a flat baking tray. Roast in the oven for 40 minutes after this time, unravel the tin foil and place the sausage back into the oven and roast for a further 10-15 minutes until it goes a golden brown roasted colour.
Meanwhile reduce the pork stock to a glaze, and use it to glaze the sausage roast when it comes out of the oven.
It is now ready to serve with all of your normal vegetable roast garnish or some braised white beans or anything else that you fancy!