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Ingredients
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Meat Mixture
Pistachio Mixture
Casing
Method
Meat Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small chunks and place them in a large mixing bowl.
- 2
Season the Meat
Add salt, crushed coriander seeds, white pepper, and mace to the meat mixture. Mix well to ensure the meat is evenly seasoned.
- 3
Grind the Mixture
Using a meat grinder with a fine attachment, grind the meat mixture twice until it reaches a smooth consistency.
Pistachio Addition
- 4
Prepare the Pistachios
Chop the shelled pistachios coarsely and fold them into the ground meat mixture. Mix until the pistachios are evenly distributed.
Stuffing and Curing
- 5
Prepare the Casings
Soak the natural hog casings in water for at least 30 minutes to soften them, then rinse thoroughly.
- 6
Stuff the Mixture
Using a sausage stuffer, fill the hog casings with the meat-pistachio mixture, being careful not to overstuff. Tie the ends securely.
- 7
Cure the Sausage
Hang the sausages in a cool, dry place with good air circulation for 2-3 days to allow them to cure.
