Klobasa

Method

Cut the pork shoulder and back fat into small cubes and chill in the freezer for 30 minutes until very cold. Grind the pork and fat through a coarse mincer into a cold bowl, then mix thoroughly with sea salt, black pepper, minced garlic, paprika, and pink curing salt until the mixture becomes sticky and holds together. Soak the natural casings in lukewarm water for 15 minutes to soften them. Stuff the meat mixture into casings using a sausage stuffer, twisting into links approximately 15 centimetres long. Hang the klobasa in a cool, well-ventilated space for 3-5 days to develop flavour and a light curing. Grill or fry the sausages over moderate heat for 10-15 minutes, turning frequently until golden brown and cooked through.