Mix all spices with wine and cognac. Cut the meat into cubes and place in a bowl. Pour the spice mixture into the bowl and mix well. Place in the refrigerator and let it sit overnight.
Approximately 1 hour before it’s time to grind the sausage batter, stick the meat and parts in the freezer. It is important that it is really cold, otherwise the batter will cut itself and will become grainy when cooking.
Grind the meat on the smallest disk and mix up the batter. Place in the fridge. Sample fry a small piece of the batter and spice accordingly to your own preferred tastes.
Flush out the casings carefully and put them in lukewarm water to make them more pliable.
Assemble the sausages in the mincer. Thread together the sausage casings and tie a knot at the end. Start quite carefully and make sure to avoid air bubbles. Increase speed gradually until the casings run out or need to be replaced.
Spin the sausages into sausage lengths and tie it to a size that fits. Freezing the sausages that are not to be grilled directly.
Prepare the grill with charcoal and briquettes on the sides so that the sausage can be grilled indirectly. When the heat reaches approximately 110 degrees Celsius (230 degrees fahrenheit), throw in a couple of handfuls of soaked high temperature hickory. Place on the grill, add the sausage on the side of the coals and close the lid. Smoke barbeque the sausages at 110-120 degrees Celsius (230-248 degrees fahrenheit)for 1-1.5 hours or until the inside of the sausage reaches 70 degrees Celsius (158 degrees fahrenheit).
About 25 sausages
1.7kg pork loin
1 tbsp black pepper
3 tbsp chili flakes
1 tsp white pepper
1.5 tbsp garlic powder
3 tbsp salt
2 tbsp oregano
1 tbsp Lakritsfabriken’s liquorice granules
2 tbsp Lakritsfabriken’s liquorice powder
1 tbsp ground ginger
2 cups red wine
1 cup cognac
Casings from pigs
Recipe by: Mats Glimstål