Directions

1. Place your Luvele meat grinder on an even surface, then place the 8mm cutting plate into the grinder head.

2. Turn the grinder on to full power mode then push the pork pieces through the meat grinder with the food pusher into a bowl.

3. Add all the spice ingredients and red wine vinegar then mix through evenly with your hands.

4. Fit the 4mm cutting plate into the grinder head.

5. Push the pork and spice mix through the grinder a second time.

6. Attach the stainless-steel sausage nozzle, cutting blade and smooth-flow filling plate.

7. Carefully slide the sausage casing on to the nozzle.

8. Place the sausage mix on to the top of the food hopper then push through just enough until the mixture reaches the end of the sausage nozzle.

9. Thread the casing onto the sausage nozzle and then pull a small section of the casing off the nozzle and carefully tie a knot in the end.

10. Carefully push the sausage mixture through the grinder while placing your hand on the sausage nozzle and gently pull the casing from the nozzle as the mixture comes out and fills the sausage.

11. Leave a few centimetres of casing at the end of the sausage, but do not tie off the end at this stage.

12. Carefully pinch and twist at even intervals. Twist each link in alternating directions until you reach the end.

13. Tie off the end and trim off any excess casing.

14. Refrigerate for at least 2 hours or over night before cooking then enjoy your delicious additive free creations.

    Consume within 3 days or freeze.