Urutan (Balinese spiced pork sausage)

Step 1: Put the 2 ¼ lb boneless pork shoulder and 9 oz pork back fat in the freezer for 30 minutes, with the mincer parts or a large knife and the mixing bowl, until very cold and firm at the edges.

Step 2: Blend 8 shallots, 10 garlic cloves, 1 ⅜ oz fresh turmeric, ⅔ oz galangal, ½ oz kencur (aromatic ginger), 4 red chillies, 3 bird's eye chillies, 2 tsp coriander seeds and 2 tsp black peppercorns to a smooth paste.

Step 3: Fry the paste in 2 tbsp coconut oil over a medium heat for 8 minutes until it smells cooked and the oil separates. Spread on a plate, stir in 5 makrut lime leaves and chill until completely cold.

Step 4: Mince the pork through a coarse (8 mm) plate, or chop it by hand into rice-grain pieces. Keep the fat in small dice.

Step 5: In the cold bowl, mix the pork, fat, cold paste, ⅔ oz salt, 1 tbsp palm sugar and (only if you will air-dry) ⅛ oz curing salt (Prague powder #1) with your hand for 2–3 minutes until sticky and the mixture holds together. Common mistake: mixing with warm hands or for too long; the fat smears and the sausage turns crumbly. Chill 30 minutes.

Step 6: Fry a teaspoon of the mixture until cooked through and taste it; add salt or pepper to the bowl if needed.

Step 7: Thread the 3 m natural hog casings onto a sausage stuffer and fill evenly without air pockets, not too tight. Twist into 12–15 cm links and prick any air bubbles with a clean pin.

Step 8: Fresh sausage: rest the links uncovered on a rack in the fridge overnight so the casing dries. Keep in the fridge for up to 3 days or freeze for 3 months.

Step 9: Air-dried sausage (only with curing salt): hang the links or lay them on a rack in the fridge, or somewhere that stays below 50°F, for 3–5 days, until firmer, darker and slightly shrunk. Keep in the fridge for up to 2 weeks, and never eat it uncooked.

Step 10: To cook, fry the sausages in 2 tbsp vegetable oil in a frying pan over a medium-low heat for 12–15 minutes, turning, until browned all over and 160°F in the centre (or grill over medium coals). Rest 2 minutes and slice.