Ingredients:
- 1.5 kg pork (shoulder or mixed fatty cuts)
- 300–400 g pork fat
- 5–6 cloves garlic
- 2–3 tsp salt
- 1–2 tsp black pepper
- 2–3 tbsp sweet paprika
- 1 tsp hot paprika (optional)
- 1 tsp ground cumin (optional)
- Sausage casings (cleaned)
Instructions:
- Cut the meat and fat into small pieces.
- Season with garlic, salt, pepper, paprika, and spices.
- Mix very well until sticky and well combined.
- Stuff the mixture into sausage casings.
- Let it rest for a few hours or overnight for better flavor.
- Smoke or cook according to preference.
- Let it cool before slicing for best texture and clean cuts.
- Serve fresh or stored after cooling.