Homemade sausages (smoked)

1 serving


pork meat - pork belly, hued pork with fat content of 30-50%, passed through a meat grinder with a large lattice, crushed garlic, salt, pepper, cardamom are added. prepared sausage shell is filled with this mince. give it the shape of a coiled spiral in 3-4 turns, bandaged crosswise. sausage is boiled for 20 - 30 minutes at a temperature of 60 ° c, then fried in a pan with addition of fat and smoked.