Shuzhuk (Kyrgyz sausage)

Instructions

1. Finely mince the meat and fat, separately or together, using the fine plate of the mincer.
2. Crush the garlic and mix it with the salt, pepper, cumin and paprika, then work this mixture into the meat and fat.
3. Knead vigorously for 5 minutes until you have a uniform, slightly sticky filling.
4. Rinse the casing in lukewarm water, then stuff it with the filling using a funnel, packing it firmly to avoid air pockets.
5. Tie the ends with string and prick the sausage in several places with a needle to release air.
6. Hang the sausage in a cool, airy place at 10 to 15 °C for 3 to 4 weeks, until firm and dry. Slice thinly to serve.