Lountza

Method

Trim the pork loin and cut into chunks suitable for mincing, then mince finely using a meat grinder. In a large bowl, combine the minced pork with salt, black pepper, coriander, garlic, crushed juniper berries and red wine, mixing thoroughly and allowing to cure for 4 hours in the refrigerator. Rinse and prepare the hog casings according to packet instructions, then carefully stuff the mixture into the casings using a sausage maker, twisting into individual links approximately 15 centimetres long. Hang the lountza in a cool, well-ventilated space for 7 to 10 days until the casing becomes firm and the sausage develops its characteristic deep red colour. Once cured, store in the refrigerator or freezer until ready to cook, either grilling, frying or boiling briefly before serving.