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1
In a large bowl, combine the pork belly, salt, sage, black pepper and white pepper.
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2
Mix well and refrigerate, covered, overnight.
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3
Place the meat grinder attachment with the blade, coarse grinding plate and 1-cm stuffing tube in the freezer.
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4
Open one end of the casing and rinse the inside several times with cold water.
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5
Set up the grinder attachment with the coarse plate.
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6
Working over a large bowl, gently press the meat through the grinder.
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7
Clean the grinder, then set it up again with the stuffing tube attachment (this time, without the blade and coarse grinding plate).
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8
Lightly grease the stuffing tube.
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9
Slide the casing on the stuffing tube, leaving about 2 inches of overhang.
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10
With the mixer on low speed, pass a handful of meat through the machine.
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11
Once the sausage begins to collect in the casing, form the sausage with your hands and tie the end of the casing in a knot.
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12
Increase the speed and pass the remaining meat through the stuffing tube, holding the sausage loosely in one hand to control how tightly the sausage is packed.
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13
Lay the sausage on a damp surface.
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14
Twist the sausage into 4-inch links.
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15
Remove any air pockets by piercing the sausages with a needle.
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16
The sausages can be refrigerated for up to 1 week, or frozen for up to 3 months.
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17
Serve sausages poached, grilled or pan-fried.
