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.

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Left to dry for a few days. IMAG0042

 

And then there’s this:

 

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