Pleșcoi Sausages

Instructions

1. Cut the lamb and the lard into pieces, then mince them with a knife or a coarse-hole mincer.
2. Crush the garlic with the salt, then mix it into the meat with the pepper, paprika, chilli and cumin.
3. Knead for 3 minutes to spread the spices evenly and bind the filling.
4. Stuff natural casings using a funnel, packing them firmly, then prick the surface to release any air.
5. Tie the sausages into links about 15 cm long.
6. Dry the sausages for 2 days in a cool, airy place, at around 12 °C.
7. Smoke them for 2 hours over beech wood, or place them in the oven at 80 °C with the door ajar for 2 hours.
8. Let them rest overnight before serving cold, in thin slices.