Making them sausages

I usually go for 2/3 pork belly, 1/3 beef chuck, garlic, cumin, salt and lemon-pepper. I’ve also tried additions of leek or dried oregano which work just fine. And let me tell you friends, there’s nothing like eating sausages you put toghether yourself.

IMAG0059 IMAG0061 IMAG0064

 

Left to dry for a few days. IMAG0042

 

And then there’s this:

 

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