1 bone-in pork shoulder roast, about 4 lb (1.8 kg)

1/4 cup (10 g) chopped mixed fresh herbs (such as parsley, sage and thyme)

1 garlic clove, chopped

2 tbsp (30 ml) white wine

1 tbsp (15 ml) Dijon mustard

2 tsp salt

2 tsp paprika

1 tsp ground black pepper

1/2 tsp crushed fennel seeds

1/2 tsp red pepper flakes

7 to 10 feet (2 to 3 metres) natural sausage casings, soaked in water (see note)

On a work surface, remove the rind from the roast but leave the fatty layer. Remove the bone and cut the meat into cubes. Keep in the refrigerator until ready to grind.

Fit a meat grinder with the largest die (for coarse grinding). Place a large bowl under the grinder. Using the meat stomper, push a few meat cubes at a time through the grinder.

Add the remaining ingredients to the ground meat, except for the casings, and mix thoroughly using your hands.

Remove the die and fit the grinder with the sausage stuffer. Thread the casing onto the stuffer, leaving a few inches hanging off the end. Knot the end of the casing.

Gradually push the ground meat through the stuffer using the stomper. Gently support the casing as it fills with meat to ensure even thickness. Continue pushing all the meat through the stuffer. Leave 2 inches (5 cm) of empty space at the end of the casing and tie a knot.

Using a sausage pricker or small sterilized needle, prick the surface of the sausage. This will help prevent air bubbles from forming when making the links.

Pinch the sausages at the desired lengths. Spin one link towards you three times, then spin the next link away from you. Repeat along the length of the sausage coil, alternating twisting directions, until all the links are made. Place the coil of links on a baking sheet. Refrigerate uncovered overnight to allow the flavours to develop and the sausages to dry out slightly.

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