Dry-cured sausage with fatback

Description

Suitable for both holidays and everyday meals. This recipe is easy to follow. Serve the appetizer at the table.

Instructions

1. 1

   Step 1

   Rinse the pork fat under water, pat dry with paper towels, rub with salt and garlic. Marinate the pork fat for 12 hours.

2. 2

   Step 2

   Rinse the meat under water and cut it into pieces. Add salt, pepper, vodka, sugar, and your favorite spices. Mix thoroughly and refrigerate for 24 hours. The meat slices should be thin so they have time to marinate well.

3. 3

   Step 3

   Take the salo and meat out of the refrigerator. Pat the salo dry, and run the meat through a meat grinder.

4. 4

   Step 4

   Place the fatback in the freezer for 15 minutes, then cut it into small pieces with a knife. Combine the meat and fatback, add the cognac and the remaining salt, and mix everything thoroughly until uniform.

5. 5

   Step 5

   Rinse the intestines and fill them with "mince." You can also use cheesecloth. Hang the sausages in a draft and leave them to dry. In approximately 9–10 days, the sausage will be ready to eat.

6. 6

   Step 6

   Serve immediately or slightly chilled.