Kulen (kulen)

Instructions

1. Finely mince the pork and fat, or ask your butcher to pass them through a fine grinder.
2. Mix the meat with the salt, sugar, both paprikas, crushed garlic, pepper and fennel seeds if using. Knead for 5 minutes until the filling is smooth and sticky.
3. Rinse the casing in lukewarm water, then fill it using a funnel without packing too tightly to avoid air bubbles.
4. Tie the ends and prick the sausage in several places to release trapped air.
5. Dry the sausage in a cool, airy place for 3 to 4 weeks, turning it each day, until it feels firm to the touch.
6. Cut into thin slices and enjoy on bread or as an aperitif.