1 yard of salted or dried pig's intestines
1 kg of pork meat
300 g of fresh tongue
to taste: sweet herb
2 tablespoons (of soup) of sweet paprika
1 tablespoon (of soup) of salt
1 yard of salted or dried pig's intestines
1 kg of pork meat
300 g of fresh tongue
to taste: sweet herb
2 tablespoons (of soup) of sweet paprika
1 tablespoon (of soup) of salt
If using salted intestines, soak them in cold water for about 30 minutes
Rinse the intestines thoroughly and then pass a current of water through their interior to facilitate opening
Leverage the pork meat and tongue through a coarse-grained grinder
Add the remaining ingredients and mix well
Fitting the proper funnel onto the grinder, insert all the intestines into it, leaving about 10 cm of excess
Make a knot at the end of the intestines and slowly feed the meat mixture through the grinder, filling the intestines evenly
After completing the operation, pierce the sausage in several spots with a sterilized needle to allow air escape
Tie the sausage off with twine to form links of desired length
Use immediately or store in the refrigerator for up to 1 week
To serve, fry or grill
Make about 10 sausages
Note: If desired, use a manual grinder and fill the intestines with the aid of a funnel.
