Recipes serve four
PORK SAUSAGES
5kg pork (belly, shoulder, and cheek are best; no skin)
1 kg back fat (this is the hard fat)
50g fine sea salt
5g white pepper
6 garlic cloves, minced with the meat
Mince the meat, fat and garlic through a medium plate on your mincer. Alternate the fat and meat, as the mixture is unwieldy once in the bowl. Add the salt and pepper as you go, so it is evenly distributed. When everything is minced, use your hands to mix it. Fit casings over the stuffing-tube nozzle and turn the mincer back on. The meat comes through quickly; have one person controlling the stuffing and another finishing off each run. Leave some slack at each end; finish with a twist or tie with string.
CUCUMBER PICKLE
2 cucumbers
500ml rice wine vinegar
1 tsp sugar
2 chillies, finely chopped
1 tsp mustard seeds
1 tsp cumin seeds
bunch each of dill, coriander and mint, chopped
Trim the cucumbers and slice thinly on the oblique. Toss with a teaspoon of coarse salt and set aside in a sieve. Combine the next five ingredients in a saucepan, bring to the boil, remove from the heat and allow to cool. Rinse the cucumber thoroughly, then gently squeeze out as much moisture as you can. Combine with the pickle solution and the fresh herbs and leave for a day, to mellow.
ROAST TOMATO KETCHUP
600g ripe tomatoes
olive oil
2 red onions, peeled and finely chopped
3 garlic cloves, peeled and thinly sliced
50ml white wine vinegar
2 tbsp each light brown sugar and honey
½ tsp each ground cinnamon and ground allspice
¼ tsp ground cloves
Heat the oven to 180 degrees/gas four. Roughly chop the tomatoes and scatter on a tray. Season and drizzle with four tablespoons of olive oil. Roast for 15 minutes, then pass through a sieve, squeezing through as much of the pulp as possible. Heat two tablespoons of olive oil in a saucepan over a moderate heat and cook the onions for 15 minutes, taking care not to let them catch. Add the garlic, cook for two minutes, then add the remaining ingredients, and the sieved tomatoes. Simmer gently for 30 minutes or until thick.
RED ONION RELISH
4 red onions, peeled and sliced
olive oil
2 garlic cloves, peeled and finely chopped
1 chilli, finely sliced
bunch parsley, finely chopped
1 tbsp balsamic vinegar
2 tbsp cassis
1 glass red wine
Gently cook the onions in two tablespoons of olive oil for 20 minutes, taking care they do not catch. Add the garlic, chilli and parsley, season and continue to cook for two minutes. Add the balsamic vinegar, cassis and red wine. Cook until reduced but still syrupy. Adjust seasoning.