This is an old French recipe I adapted, and these are really, really nice!


2 kilo of Pork mince, roughly ground
Half a kilo of Beef mince
(Or you can use all pork. 2.5 kilos = roughly 5 pounds.)
About 2 cups of breadcrumbs
1.5 tablespoons of salt
1.5 teaspoons of black pepper
Half a teaspoon of cayenne
Half a teaspoon of nutmeg
Half a teaspoon of ground cloves
Half a teaspoon of cinnamon
7-9 cloves of crushed garlic (go on, add a bit more!)
Half a cup of brandy
Between one half to one cup of ice cold water.

Mix all together, using just enough water to make it a little bit squishy, then pop it back into the fridge to chill for an hour. I actually don’t put it back all in one bowl, but divide it between 3 bowls so that when I start to stuff the casings I only bring out a bowl at a time, thus keeping the mixture ice-cold … and keeping the mixture ice cold is the secret to stuffing casings because if it gets the littlest bit warm it will start to squish everywhere.

Stuff the mixture into casings.

Link up, leave in the fridge 1-2 days to season before either freezing or cooking. I couldn’t wait and so just had one – delicious!