2 kg. of pork fat and skins.
2 kg. beef without fat or skins.
1 kg. pork fat (bacon and jowls are the best).
100 grams of salt.
4 tablespoons full of oregano.
2 heaping tablespoons of chili powder.
1 rounded tablespoon thyme.
1 / 2 teaspoon black pepper flush.
1 / 2 teaspoon nutmeg flush.
1 tablespoon flush Garlic powder or fresh but bruised.
1 glass of red wine.
Thread to tie.
Skip meat and pork fat for a cutting machine with large disk. Chop once. Keep in refrigerator to acquire a good degree of cold.
Put salt in a bowl and all species
and add the wine, mix well and then pour all over the ground meat.
Mix and knead vigorously so that everything is well integrated. The dough should acquire
a pasty consistency. This is accomplished with one or two minutes of kneading, and it is important that the meat is rather cold.
SAUSAGE: a cutting machine, he removed the blade and disc. Instead place a mouthpiece for embedding and shall insert the pork belly. It fills the machine with the dough and anger filling her belly. Once this is done, tie the sausages the size you want.
Pricked with a needle so as to remove air if any.
Keep in refrigerator if consumed in two or three days. In frezzer -18 ° C can be kept for six months.