Homemade Italian sausage

Cut the boneless pork shoulder into a thick slice, the slice into strips and the strips across into cubes, then refrigerate.

Crush the garlic cloves with part of the salt in a mortar to a paste.

Add fennel seeds, anise seeds and a whole bunch of black pepper and bruise with the pestle for about 10 or 15 seconds, not to a paste.

Add hot pepper flakes and cayenne for a spicy version, or leave them out for a sweet version.

Add dry oregano, dry marjoram, coriander, ground mustard, allspice, an optional spoon of sugar and a splash of water, and mix.

Mix the seasoning paste thoroughly into the pork cubes by hand, adding the rest of the salt.

Refrigerate overnight so the meat is very cold and the flavours permeate.

Grind the cold meat on the slowest speed through a grinding attachment, using the plunger rather than fingers, to a coarse grind.

Soak the casings in water according to directions until soft.

Fit a casing onto the stuffing tube, feed the meat in and fill the casing, then tie a knot in the end.

Form links by pinching the meat out of the way and giving three or four twists, continuing along the coil.

Transfer to a rack set over a sheet pan and refrigerate uncovered about 24 hours to dry out a little.

Grill over charcoal, or pan fry or cook in a sauce, and serve in crusty bread with peppers and onions.