- 1.25 kg pork shoulder
- 500 gm pork back-fat (see note)
- 25 gm flat leaf parsley, coarsely chopped
- 2 tbsp marjoram, coarsely chopped
- 2 tbsp cracked black pepper
- 1 tbsp ground cumin
- 1 tsp colatura di alici (see note)
- 2 anchovy fillets, coarsely chopped
- 1½ tbsp salt
- 115 gm pine nuts
- 1 x 38mm pork sausage casing, soaked overnight in cold water (see note)
- 100 ml olive oil
- 25 sage leaves
- 100 gm coarse crustless sourdough breadcrumbs
- 1 bunch cavolo nero, trimmed
- 50 ml extra-virgin olive oil
- 25 ml lemon juice
- 1Cut pork and fat into 3cm-thick pieces and place on a non-reactive tray. Add herbs, spices, colatura di alici, anchovy and salt, mix well, cover and refrigerate to marinate overnight.
- 2Preheat oven to 170°C. Toast pine nuts on a baking tray in oven until golden brown (8-9 minutes). Cool.
- 3Mince the pork mixture through an 8mm plate mincing attachment on a meat mincer into a bowl (ensure pork mixture is very cold). Add pine nuts and, wearing gloves, mix by hand until it starts to feel sticky (10 minutes). Cover and chill for 30 minutes.
- 4Flush casing with cold running water. Attach to nozzle of meat mincer with blade or plate removed. Gather casing over nozzle and tie off the end, then fill half the casing with pork mixture, rolling sausage into a coil as you go. Twist sausage, then cut, leaving enough casing at the end of the sausage to tie off. Tie it off, then repeat with remaining casing and filling. Secure sausages crossways through the coil with a metal skewer (or a wooden skewer soaked in water) and refrigerate until required.
- 5For sage crumbs, add half the oil to a wide frying pan and heat to 170°C. Add sage and cook until crisp (5-10 seconds). Drain on paper towels. Add remaining oil to pan, add breadcrumbs and stir until crisp (3-4 minutes). Drain on paper towels, then pulse with sage in a food processor to combine.
- 6For cavolo nero, preheat oven to 160°C. Toss cavolo nero with oil and lemon juice in a bowl, season to taste and bake on an oven tray lined with baking paper until crisp (10 minutes).
- 7Heat a barbecue or a char-grill pan to low-medium heat. Grill sausages, turning occasionally, until golden and firm when gently squeezed (10-15 minutes). Serve with crisp cavolo nero and scattered with sage crumbs.
Pork back-fat and sausage casing are available to order from butchers. Colatura di alici, an Italian fermented fish sauce is available online from lario.com.au. If it's unavailable, substitute another fish sauce to taste.
Drink suggestion: A merlot such as Montiano Famiglia Cotarella from Lazio. Drink suggestion by Carlo Grossi.