- Cut the shoulder into one-inch cubes. Trim off any sinew or cartilage.
- Dissolve the sea salt in 1000ml of water, and add the goat cubes. Leave to soak for six hours. This allows the meat to 'brine', adding flavours and extra moisture.
- Once soaked, drain off the excess liquid, and lightly pat until dry.
- Remove excess preserving salt from the casings and soak in lukewarm water. [See our preparation guide for details]. This allows the casings to relax and makes them much easier to handle.
- Mince the pork shoulder on a medium die and put in the fridge.
- Cut the rendered pork fat into one-inch cubes, and mince on the same die. Then mix them through the pork and ensure an even mix of fat to meat.
- Mix through the grated apple, cider, fennel and black pepper.
- For best filling results follow our guide for How to Make the Perfect Sausage.
Note: Before starting, inspect all work surfaces and equipment to ensure they are scrupulously clean.