It’s important to be diligent about hygiene when making sausages. Buy a clean beef casing at the butcher’s, if you’re lucky enough to have one in your neighborhood. Soak it in a bowl of water, and keep it cool until it’s time to use it.
A good tip is to make small holes in the sausages before grilling or frying them to avoid breakage. Use a needle or something similar.
Produces around 2,2 lbs. of sausages.
Mix meat, lard, salt, fennel seeds and garlic in a large bowl. Fasten a sausage stuffer nozzle on your meat grinder. It’s easier to avoid air bubbles in the sausage meat if you use a sausage stuffer.
Fill the casing to the desired length, and spin the links clockwise and counterclockwise alternately. Then the sausages will stay in shape more easily. The sausages should be fried or grilled right away, or refrigerated for a couple of days.