Pork belly and allspice sausage

This is a sausage prepared entirely from pork belly. The addition of allspice makes a spicy, earthy and delicious sausage.

Makes 1kg.

Pork belly and allspice sausage

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As needed:


salted hog casings



pork belly













Preparation method

  • Measure all ingredients.
  • Rinse the hog casing under cold water for at least half an hour.
  • Cut the pork belly into small dice and peel the garlic cloves.
  • Combine the diced pork belly, allspice, salt and garlic.
  • Run through a meat grinder on the coarse wheel (8mm) and then add the panko.
  • Transfer to a sausage maker (stuffing box) and slide the hog casing over the filling tube.
  • Fill the casings fully with the mass, making sure there are no air bubbles.
  • Bind the sausages at the desired length with string. You can also omit the string by pinching the casings and twisting into small sausages.
  • Poach the sausages for two minutes in salted water at 90°C.
  • Allow to cool to room temperature and then fry gently in butter.

Serving suggestions

  • As part of a snack or finger food platter.
  • In a sandwich.
  • As a component in an entremets or main course, e.g. a cassoulet of beans and pork.
  • For thinner sausages, you can also use sheep casings.
  • To add extra flavour to the sausages, try roasting them on the Big Green Egg. 

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