Pork sausage

Instructions

1. Finely chop the meat and fatback, or pass them through a medium-grate mincer.
2. Blend the garlic, chilli, chives and parsley with a little water.
3. Mix the meat with the flavour paste, salt, spices and vinegar until you have a smooth filling.
4. Let the filling rest for an hour in the fridge.
5. Carefully fill the casing, then tie it off in segments about 15 cm long.
6. Lightly prick each segment to release the air.
7. Cook the sausage in simmering water for 35 minutes, then let it dry in the fridge for a few hours before slicing.