- 1 Kg Pork Shoulder
- 200g Pork Belly- Skin and sinew removed
- 4 Granny Smith Apples- caramelized
- 10 g Sage Powder
-20g Garlic Powder
- 1/4 cup of Parsley
- 25g Mad Millie Artisan Salt
- Follow recipe in Mad Millie recipe booklet to mince all meat including fat.
- Once minced add all other ingredients and mix well.
- Freeze for 30 minutes and follow instructions of stuffing in recipe booklet.