Ingredients:
• 2 kilos of lean porc
• ½ kilos of lard
• garlic
• salt
• pepper
• 1 teaspoonful of ground nutmeg

Mince the meat and the lard. Mix them with salt, pepper nutmeg and garlic juice (taste!). Homogenize this composition, then put the intestines (which you have already washed and cleand) to the furmel of mince mashine and fill them up.
Keep yhe sausages two days in a cool place to become dry. Then smoke them or keep them in a pan, covered with fresh (newly)-grease.