Fresh Sausage Spread

(*) for a 4-person household cut pork and belly into coarse cubes, turn through the fine disc of the meat grinder.

Work pickling salt well into this quantity, season heartily with the spices, round off with salt.

Fill the sausage meat into medium caliber casings.

Hang the sausages in a warm place up to 20 degrees and roast for 1 day.

Then hang in a cool place for another day to mature and only then be ready for further consumption.

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