For starters, a few words about the meat: you will need pork, lean fillet with thigh and bacon with layers of pure fat in total should be about 20-25%, then the sausage is juicy and not too fatty. For each of the three varieties of meat will need 500g of meat and fat. So, all the options in order: 1st option: 3 tbsp grain mustard, 6-7 cloves of garlic, run through a press, half teaspoon of salt, black pepper. The meat is manually cut into tiny cubes, cubes somewhere in half a centimeter. Easier to slice if the meat is slightly frozen and, of course, important a sharp knife. 2nd option: 1 tbsp sweet paprika, 1 tsp ground cumin, 1 tsp ground coriander, 2 cloves of garlic, a half teaspoon of salt, black pepper. Meat to pass through the large mesh grinder. 3rd option: a sprig of rosemary (leaves only) 3 sprigs of thyme (only the leaves), 6 leaves of sage, a bunch of parsley, 3 tablespoons of dry white wine zest of 1/2 lemon, a half teaspoon of salt, black pepper. All spices, grind in a mortar or in the bowl of a blender. Meat pass through a fine mesh meat grinder. After the meat was on the grill, it is important to leave it in the fridge for a few hours, ideally overnight. Thus, spices will make friends and taste of meat will become more intense.

The gut I bought from the butcher, they've been treated, clean and ready to drink. To fill the colon with minced meat with a special nozzle on the grinder. After filling the guts to leave sausages on the table for half an hour to dry, flip over after 15 minutes. Even better hang them to dry.

Oh, and then, at Your discretion - fry, bake, cook on the grill. Advice on the preparation of fresh sausages there are many, some suggest they beat the needle, other in any case not to prick some suggest to boil 5 minutes and then fry it, someone else is to pour boiling water for 5 minutes. Since this is my first self-cooked meats, vouch for such advice is not can, but, as I have done: a needle with a sausage pricked, fried in butter in a heavy cast iron skillet on very low heat. It turned out rosy, juicy product. Bon appetit!