5 to 6 kg of pork meat
6 garlic heads
500 g of sweet paprika
150 g of hot paprika
coarse salt
white wine
black pepper
5 to 6 kg of pork meat
6 garlic heads
500 g of sweet paprika
150 g of hot paprika
coarse salt
white wine
black pepper
Cut the pork into small pieces
Massage the meats with coarse salt to taste and let them rest for a day
The next day, season the meat with the sweet and hot paprikas, minced garlic, black pepper, and more salt if needed
Cover the meat with two parts of white wine and one part of water
Mix the meat every day and add more liquid as it absorbs or evaporates
After 8 to 10 days, fill the casings, tightly closing them and piercing them to release all air, then tie them
Let the sausages age in a smoker for about 15 days, with strong heat for the first three days and gentle heat for the remaining 12 days
After this time, store the sausages in glazed clay pots, covering them with good olive oil.
