1. Cut the shoulder into one-inch cubes. Trim off any sinew or cartilage.
2. Dissolve the sea salt in 1000ml of water, and add pork. Leave to soak for six hours. This allows the meat to 'brine', adding flavours and extra moisture.
3. Once soaked, drain off the excess liquid, and lightly pat until dry.
4. Remove excess preserving salt from 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.
5. Mince the pork shoulder on a medium die and put in the fridge.
6. 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.
7. Mix through the shallot, garlic, ginger, coriander, chilli, lime leaves, lemongrass and black pepper. Add the remaining 50ml of water.
8. 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.