Through the middle die make minced meat and fat. If you have pork fat, reduce the amount of fat or leave who like meatier. Combine the minced meat with salt and spices. Salt to taste as you cook homemade burgers. Of the spices I put the following: paprika, ground black pepper, mustard, peas, coriander, peas, coriander powder, nutmeg on the tip of a teaspoon.

Immediately after kneading of the stuffed intestine through a special nozzle for sausages in a meat grinder. You can use pork casings, and beef. In the photo I have beef intestine. They are thicker pork 1.5 times.

Sausage thread tied make rings with a length of 20-25 cm.

Then leave for a day in a cool room, the stuffing needs a bit to Mature and harden. Intestine after printing don't puncture! The sausage should dry up and darken.

Then you can smoke. I have a large oil lamp for "industrial" scale of our big family, so I do a lot at once. Kohl alder firewood into chips and breed quite a strong fire. The photo shows that the sausage in thick smoke. Make sure that the sausage did not fall down, if suddenly will break the rope. When you open the cover be careful, the chips from the intense fire may burn, so the "look" quickly, and when the fire is not strong, for example, before a new lining of wood.

Smoked sausage have long, only a couple of hours. Depending on the volume and thickness of the intestines. After cooling, the gut needs to shrink and separate from the sausage, then be sure that the sausage is well smoked. For reliability, leave the sausage to cool suspended in the oil lamp. If to remove, do it carefully, the sausage is very hot, can intestine to burst, and all the juice runs out. Lovely Breakfast in the morning hearty and healthy sandwich with homemade sausage. Sausage is stored in a paper in the Department for vegetables at least a month. It can also be frozen and then removed as needed, it does lose taste and appearance. Bon appetit!