1. Mix all the ingredients together well and grind finely through a meat grinder. 2. Knead the mixture for 5 minutes. 3. Stuff the mixture into natural skins, naturine skins or silk skins. 4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days. 5. Too much heat in the first 3 days can lead to fermentation. 6. Either smoke twice or eat as is. ---------------------------------------------------------------------------
Nutrition
Ingredients
