Home-made sausage

Home-made sausagePart of pork and half portion of lard should be finely cut, the remainder part of the meat should be passed through a meat grinder. The resulting stuff should be thorougly combined, following which add some garlic ground or chopped fine, ground pepper, and some salt.

Stuff the sausage skins and refrigerate for five to six hours, then give the sausages a few pricks (with a fork) just before sauteing so they do not burst and saute them in lard together with onions.

1 kg pork, 400 g salt pork (lard), eight cloves of garlic, eight corns of black pepper, two to three tea-spoons of salt, two onion bulbs.

Most popular dishes