Rinse the instestine.
Chop the meat and the fat.
In a big bowl mix all ingredients apart from wine.
Fill the intestine with a funnel.
To help the meat slip, wet the interior of the intestine with wine.
Tie with cord or tie the intestine in a knot.
Then ring it around a wooden pole and let it in the sun for a week.
Cook in the oven or in the frying pan, but first boil it to prevent the sausage from getting very salty.
1 kg pork
1 hog casing (pork intestine)
pig fat (not rendered)
2-3 allspice grains, pounded
very little cinnamon and clove crushed
a wooden pole to ring the sausage