Step 1

Wash the sheep casing and let it soak in water acording to the instructions on the package.

Step 2

Cut the pork into smaller pieces to fit into the meat grinder later.

Step 3

Mix the spices and then add them to the meat pieces.

Step 4

Mix the meat and the spices with your hands until it is all evenly mixed.

Step 5

Put the meat into the freezer for about 20 minutes, this makes the grinding easier.

Step 6

Put the meat into the meat grinder and grind it with the medium sized disk.

Step 7

Mix the ground pork with your hands again.

Step 8

Put the ground meat into a sausage stuffer (either handcrank operated or electric).

Step 9

Pull the sheep casing on the noozle of the stuffer and once the meat appears at the end of the noozle, make a knot at the end of the casing.

Step 10

Carefully stuff the casing, don't overstuff.

Step 11

Close the end of the casing with a knot, then twist the sausage every 7 to 9 cm (2¾ to 3½ inch), alternating the directions of the twist (see video).

Step 12

Prepare a large pot with water and heat the water to 78°C / 172°F.

Step 13

Put the sausages into the pot with water and place a smaller lid or plat on top of the sausage to make sure they are all submerged.

Step 14

After 25 minutes, remove the sausage and separate them from each other. Either fry or roast the sausages on a grill within a few days or freeze for later.

Step 15

Enjoy with spicy mustard, see recipe on this blog!