Sausage Making

4 lb ground pork
2 lb ground beef
3-4 cloves garlic minced (some use a lot of garlic, please add according to your taste)
1 teaspoon of ground black pepper
1 teaspoon of ground chili
1 teaspoon of ground thyme
1 teaspoon salt (or add to taste)

Sausage casings (lamb or pork). Lamb casings are thinner than the pork ones.
I found sausage casings in a local butcher shop in small containers in the refrigerator. They are frozen and packed in salt.

Mix the ingredients, making sure to adjust the salt to taste. Cover the bowl and cool overnight.

Next day, hydrate the casings, and rinse well... make sure they are not punctured along the way by blowing some air into the casing.

Fill in the casings, only make sure the filling is not too packed. The sausage has to feel soft to the touch.

Form links or just leave the sausage as it is. Pack in plastic foil and freeze imediately.

Fry on medium heat in little oil, with a lid on until the sausage is medium brown.

Serve with fresh bread and of course with a cold beer or a glass of wine.


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