(Traditional Recipe)

Servings: 4 portions

Ingredients:

• • 1 kg Pork mince (800g pork shoulder and 200g belly)
  • 25g Coarse sea salt
  • 80g Coriander mixed with ground coarse peppercorns
  • 1 Cup of freshly chopped parsley
  • 5 Fresh garlic cloves chopped finely [optional]
  • Pork or bovine intestines

Method/Preparation:

1. 1. Make sure that the intestines are very clean. [optional: one may preserve it in salt]
   2. Finely chop the coriander and the parsley. Mix well together with the grounded coarse peppercorns. [optional: one may also add the finely chopped garlic cloves]
   3. Mix the minced meat with the coarse sea salt, and then with the other ingredients. If the mixture begins to dry out, add a few drops of water.
   4. Make a knot with the intestine skin itself and dress the other end with a funnel or sausage filler. Start stuffing until you use all the filling.
   5. Tie the sausage about 6 inches long and puncture the skin with a needle.
   6. Keep refrigerated or hanged in a fridge or freezer till use.