The preparation of raw home-made sausage is a somewhat forgotten culinary art. It looks difficult at first glance. But actually it is way simpler than it looks, fairly easy to do and an overall pleasant experience.
Ingredients:
• tender pork meat with the fat tissue on
• salt – 20 g per 1 kg of meat
• black pepper – 4 g per 1 kg of meat
• cumin – 4 g per 1 kg of meat
• ground savory – 1 tsp. per 1 kg of meat
• small hog intestines
Method of preparation:
Grind the meat, add salt and the spices and let it sit for 24 hours.
Stuff the cleaned intestines well, tie the ends and hang them to dry in a ventilated place.
If you want the sausage to last longer, you need to press it once a day during the first week using a rolling pin. Let the sausages dry as needed.