Kolbasa biélorusse (saucisse de porc fumée)

Instructions

1. Cut the meat and fat into small pieces and pass them through a medium grinder, or chop them finely by hand.
2. Crush the garlic with the salt, then mix it into the meat with the spices and cold water.
3. Knead for 3 minutes until you get a sticky, homogeneous filling.
4. Rinse the casing in lukewarm water, then fill it with a piping bag without packing too tightly, avoiding air bubbles. Tie into links.
5. Prick the sausages with a needle to release air and leave them to dry in cool air for 12 to 24 hours.
6. Smoke them cold or at low temperature (around 60 °C) for 1 hour in the oven, door ajar, or until well browned.
7. Then simmer them for 45 minutes, let cool and keep in the fridge. Keeps for a week.