In a large pot, add the pigs’ heads, off-cuts and shoulder fat. Cover with water and simmer for 2 hours.
In the same pot, add half the pork livers, the lungs, hearts and tongue. Boil for a further 15 minutes, stirring constantly.
Finely chop the remaining liver. Place in a large bowl. Shred the cooked meat, liver, lung, heart and tongue. Add to the chopped liver and mix well.
Soak the bread in the pork broth and add to the chopped liver mixture.
Add the salt, allspice, ginger, marjoram and garlic. Mix well. Add more of the pork broth, if necessary.
Attach the pork intestinal casings to a sausage machine. Fill with the mixture, cutting each sausage at 20 cm and tying off both ends with a small wooden skewer.
Place the sausages into the pork broth heated to 90°C. Cook for a few minutes or until the sausages float to the surface. Remove and hang to dry. Refrigerate for up to 5 days, or freeze for up to 1 month.
To serve, heat the lard in a deep frypan. Add the sausages and fry all over until cooked.
2 pig’s heads, scalded, not skinned
1 kg meat off-cuts (fist-sized pieces) and a chunk of shoulder fat
2 pork livers, pork internal portions
4 lungs, cut into 5 cm pieces
2 hearts, cut into 5 cm pieces
2 tongues, cut into 5 cm pieces
2 kg bread rolls, cut into small pieces
20 g salt
10 g allspice
15 g ginger
15 g marjoram
10 garlic cloves, crushed
pork intestinal casings, rinsed, cleaned
500 g lard, for frying
Added by: Natália Martins
Consulted: 2319 X
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