The Master`s Homemade Sausage

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The Master`s Homemade Sausage
Image: Desislava Doncheva
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13/09/2018
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Preparation40 min.
Тotal40 min.
Servings10
"Make it with enthusiasm, cut it thinly with enthusiasm, then eat it with pleasure."

Ingredients

  • pork - 11 lb (5 kg)
  • veal - 11 lb (5 kg)
  • black pepper - 3 1/3 tbsp (50 g)
  • savory - 2/5 cup (100 g)
  • cumin - 2/5 cup (100 g)
  • chili - 2 2/3 tbsp (40 g)
  • salt - to taste
measures

How to cook

Finely grind the pork and veal. Transfer everything to a large container, add the ground spices (black pepper, savory, cumin, chili and salt) and knead for an extended period of time.

Leave the mince to sit for a few hours, then knead it again. Repeat this process several times to better season the mince.

Leave it for 2 days, then start filling your sausage casings. Leave them to dry outside.

On the 4th day, using a rolling pin to help you, roll them out and hang them up in a ventilated area to finish drying.

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