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