Char-grilled Beef Rib
with yellow bean and ginger by Louis Tikaram, Head Chef at Longrain Restaurant & Bar Sydney.
2.7 kg lean, boned pork shoulder
2 tbsp salt
1 tbsp sage
1 tbsp fresh ground pepper
1 cup ice water
Casing (usually available at the butcher's shop)
Trim pork, cut into small cubes and grind it through a medium plate of a meat grinder.
Soak casings in warm water for 35 minutes to an hour so they soften and all residue and salt is removed before placing them on paper towel.
Combine spices in a container and mix with 1 cup ice water. Pour mixture into ground pork and mix thoroughly for a few minutes, using your hands to assure even distribution.
Tie a double knot in end of casing and fold up into an accordion like style. Place a funnel down into the casing, leaving a few inches at the end.
Hold casing in one hand and place sausage mixture into funnel with the other (another person to assist will make this easier). Pack sausage mixture through funnel down into the casing, keeping tightly packed so it remains solid, taking care not to burst.
Once casing is almost full, tie a double not at the end. To create links, measure out at even intervals, pinch between fingers and twist casing in alternate directions to secure.