Saucisse sèche

INGREDIENTS: 1 kg lean pork 500 g pork throat 12 g sugar 15 g nitrite salt 5 g garlic powder 10 g Rabelais spices 5 g pepper 14 g salt 32 mm diameter casings PREPARATION: Grind the meat or have it ground by your butcher. Regular grill. Place the casings to desalt. In a container, mix the meat with the spices. Mix well and refrigerate for 2 hours. Place the casing on the end of your meat stuffer. Tie a knot at the end of the casing. Place the meat in the container and turn on the meat stuffer. Make sausages about 15 cm long. Leave the dried sausages in a cool, ventilated place for 2 months. The sausages will shrink; this is normal. #homemadesausage