Wash and cut into fine cubes the pork and half the amount of salt pork. Run the remainder through meat grinder. Mix with pork and salt pork. Add ground garlic, pepper and salt. Stuff the sausage skins and place into refrigerator for 5 to 6 hours. Prick the sausage skin in several spots with fork and saut6 in fat with onion. For prolonged storage, put sausage into enamelled or ceramic dish and cover with melted lard.


1 kg pork, 400 g salt pork, 8 cloves of garlic, 8 peppercorns, 2-3 tsp salt.