Raymon Kim's Italian Homemade Sausage

• pork belly 1kg
• pork loin (or whole cut) 2kg
• bacon 300g
• natural pork jowl (pork intestine) to taste
• garlic 6~8 cloves
• Worcestershire sauce 2 tablespoons
• fennel seeds 1 tablespoon
• mustard seeds 1 tablespoon
• nutmeg a pinch
• ice (or cold water) half cup
• boiling beer 1 can
• salt 1 tablespoon and a half
• sugar 1 tablespoon
• white pepper a pinch
• black pepper generously
• cayenne pepper (or crushed red pepper) 1 tablespoon

Recipe 🍳

Cooking tips 💡

• To prevent bacterial growth and avoid fat separation, keep both the meat and tools as cold as possible throughout the entire preparation process.
• When boiling the sausages, avoid boiling water as it may burst the casing; maintain a gentle simmer at 70–80°C where bubbles just begin to rise.