Hrossabjúgu (Icelandic smoked horse-meat sausages)

Instructions

1. Cut the meat and fat into cubes, then pass them through a fine-plate grinder with the garlic.
2. In a bowl, mix the curing salt, sugar and spices, then work this mixture into the minced meat.
3. Knead the filling for 3 minutes until it becomes sticky, then let it rest for 12 hours in the fridge.
4. Rinse the casing in lukewarm water, then fill it with the filling using a funnel, packing it firmly without trapping air.
5. Tie the sausages every 15 cm and prick them to release any air.
6. Let them dry for 24 hours uncovered in the fridge, then cold-smoke them for 6 to 8 hours, or hang them in a cool, dry place for 2 weeks.
7. Once well dried and firm to the touch, slice them thinly and serve with rye bread and mustard.