Summary

Ingredients

• 750 g pork, off the shoulder
• 250 grams bacon
• 1 bunch coriander greens
• 2 chilli pepper (s)
• 1 clove garlic
• 1 lime (s)
• 1 lemon (s)
• 1 pinch (s) cane sugar
• 1 teaspoon salt and pepper
• Intestine, (sausage), (approx. 3 m)

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Instructions

1. Cut the pork into 2-3 cm cubes. Cut the bacon into small pieces. Remove stalks from coriander greens and roughly chop the leaves. Remove seeds from chili peppers and cut into thin rings. Finely mince the garlic.
2. Grate the zest from the lemon and lime, avoiding the white pith. Combine pork, bacon, coriander leaves, chili rings, garlic, lemon zest, lime zest, cane sugar, salt, and pepper in a bowl. Mix thoroughly by hand, then pass through a meat grinder using the fine blade. Cover and refrigerate for at least 30 minutes.
3. Remove the chilled mixture from the refrigerator. Carefully fill the sausage casings, leaving 2-3 cm empty at each end. Twist and separate at 20 cm intervals to create individual sausages.
4. Preheat your grill with one side set to medium heat and the other side set to medium-high heat. Place a drip tray under the medium heat side. Place sausages on the medium heat side and cook for 5-6 minutes, turning occasionally, until the exterior turns light brown.
5. Move the sausages to the medium-high heat side and grill for 2-3 minutes, turning once, until browned and the internal temperature reaches 63°C (145°F).