Dešros (Lithuanian sausages)

Instructions

1. Cut the meat and fat into 2 cm pieces and place them in the freezer for 20 minutes.
2. Pass the meat through a medium-grate meat grinder, keeping the pieces very cold.
3. Add the crushed garlic, salt, pepper, marjoram and nutmeg to the ground meat.
4. Knead for 3 minutes with the cold water until you get a smooth, sticky filling.
5. Fill the casing with the mixture using a funnel, without leaving air pockets.
6. Shape the sausages about 15 cm long by twisting them, then prick any air bubbles.
7. Cook the sausages in a pan over medium heat for 20 minutes, turning them regularly.
8. Serve hot with sauerkraut and potatoes.