Pork, Fennel and Apple Sausage Mince

Ingredients                      

1.2 kg pork leg                                              300 grams pork fillet

300 grams pork fat                                      5 green apples, diced

1 fennel bulb, sliced                                     Sea Salt, to taste

Method

1. Cut pork leg, fillet and fat into 2 cm cubes.
2. Slice apple and fennel.
3. Combine pork mixture with the apple and fennel and refrigerate for at least 2 hours.
4. Using an electric or hand-held mincer, coarsely grind pork, fennel and apple mixture.

The mixture can now be used for home-made sausages or sausage rolls.

Tips:

To test the flavour, roll a small portion of the mince into a patty and grill.  Taste, and add further seasoning, as required.

If using mince for home-made sausages, refrigerate for as long as possible, before forming sausages.