Kranjska Sausage

Method

Chill all equipment and ingredients thoroughly before beginning. Dice the pork shoulder and back fat into small cubes, keeping them as cold as possible, then grind through a fine die into a cold bowl. Combine the minced garlic, salt, curing salt, pepper, paprika, and caraway seeds with the meat mixture, then gradually incorporate the ice water whilst mixing until the mixture becomes sticky and emulsified. Soak the natural casings in lukewarm water for 30 minutes to soften them. Stuff the mixture into casings using a sausage stuffer, twisting into 15cm links and pricking any air pockets with a fine needle. Refrigerate overnight to allow flavours to develop. Grill over medium heat or pan-fry in a skillet for 12-15 minutes, turning frequently until golden and cooked through.