1 kg of pork shoulder cut into pieces
1 kg of lean pork, cut into pieces
1 kg of fresh bacon, cut into pieces
3 spoons of salt
2 spoons of ground cinnamon
2 spoons of grated nutmeg
2 spoons of red pepper flakes
1/2 cup of brandy
250 g of cured pork intestines, soaked overnight
1 kg of pork shoulder cut into pieces
1 kg of lean pork, cut into pieces
1 kg of fresh bacon, cut into pieces
3 spoons of salt
2 spoons of ground cinnamon
2 spoons of grated nutmeg
2 spoons of red pepper flakes
1/2 cup of brandy
250 g of cured pork intestines, soaked overnight
Cut the pork shoulder into pieces and remove all the nerves
Grind the meat using a meat grinder
Also grind the lean pork and bacon using a meat grinder
Mix everything well and grind again
Add the spices mentioned above to the mixture
Mix well
Stuff the intestines, tying them at intervals to form sausages of the desired size
Let it dry for 24 hours
After that, cook in boiling water over low heat for 1 hour
Remove the pot from the heat, but leave the sausages still in the cooking liquid for 30 minutes
Serve with cabbage, boiled potatoes, bell peppers or simply with bread
You can make around 15 to 20 sausages.
