Homemade pork and lard sausage

20 servings
3 days 2 hours


1. My pork, cut as small as possible. The lard is also ground with knife

2. Peel the garlic, crush it in a mortar along with the cloves.

3. In a large bowl, combine pork, lard, garlic with cloves, pour salt, add saltpeter and black ground pepper, pour water, all the ingredients are thoroughly mixed.

4. Cover the bowl with a towel, leave the resulting mass for a day, then start the guts with it.

5. Every 20 cm we bandage the stuffed guts, suspend to dry in the ventilated room for a couple of days. You can bulk the sausage and fry it before serving. Have a pleasant appetite!