Txistorra

Instructions

1. Pass the meat and fat through a meat grinder with a coarse plate, or chop them finely by hand if you don't have one.
2. Peel and chop the garlic, finely snip the parsley. Add them to the meat with the paprika, chilli, salt, pepper and oregano.
3. Knead the mixture by hand for 3 to 4 minutes, until it becomes firm and even.
4. Rinse the casing in cold water, then fill it using a funnel, pressing gently and leaving no air. Make links about 15 cm long by tying off the ends.
5. Prick the sausages in a few places with a needle so they don't burst while cooking.
6. Grill the txistorra in a pan over medium heat for 12 to 15 minutes, turning them regularly, or on a barbecue over low heat.
7. Let rest for 2 minutes, cut into pieces and serve warm with country bread.