A fresh Catalan pork sausage with a clean, juicy character. Its restrained seasoning lets the pork lead, with a browned casing and tender center. Traditional grilling flavor made at home without unnecessary spices getting in the way.
Rinse the hog casing in a colander and soak it in a mixing bowl with the cold water for 15 minutes, until flexible and free of excess salt. While it hydrates, keep the meat refrigerated so it stays properly cold.
Cut the well-chilled lean pork and pork belly into small pieces. Process them in batches with short pulses until coarsely minced and visibly textured, not paste-like. Transfer everything to the bowl, add the salt and ground black pepper, and mix by hand for 1 to 2 minutes, until the meat looks
Turn what you find into an experience you can actually bring to your kitchen.
Drain the casing and slide it over the funnel, leaving a short loose section at the beginning. Feed in the meat mixture gradually with the help of a cooking spoon, without packing it too tightly; the casing should feel full but still flexible. Form 8 similarly sized sausages by twisting the casing between each one, pushing any large air pockets toward the ends.
Heat a nonstick skillet over medium-low heat and add the sausages without extra oil. Cook for 14 to 16 minutes, turning them with kitchen tongs every few minutes for even browning; do not pierce the casing. They are ready when well browned, firm, and 71°C at the center on a kitchen thermometer. Serve hot. And that's it! Pork, salt, pepper and a good casing—the whole point is not hiding anything.
