Soak the casing in cold water for about an hour to soften it and remove some of the salt in which it is packed and set aside.

You may use already ground pork but I highly recommend using a hand held meat grinder for optimal freshness. Cut the meat, fat on, into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a mortar, crush the cumin seeds, coarse salt, chili pepper & paprika until the cumin seeds are roughly halved and in pieces. In a large bowl, mix together the ground meat with the garlic, green onions, parsley and spices with a wooden spoon.

Tie a small knot in one end of the casing and fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds, and this keeps excess air from getting into the casings.

This next part is a two person job! Fill the meat grinder with the sausage mixture and push the stuffing through. Feed the stuffing gradually into the casing, the sausage casing will fill and inflate gradually. Coil the sausage as it fills until youʼve cased all of the meat. Be sure to keep about 4 inches of empty casing at the end and then slip it off the funnel, smoothing out any bumps carefully with your fingers. With your index & thumb, pinch and twist every 6 inches to create individual portions. Using a sharp knife, cut the casing where theyʼve been twisted.

Grill on low heat, 12 minutes on each side, or until brown and crisp at the edges. Enjoy served with your favourite sides or in a bun for a European style sandwich.

TIP: if you donʼt have sausage casing or for a quicker version, make patties with the meat and turn this recipe into sausage burgers!