Ingredients
- 1 clove garlic
- 1 onion
- 1,200 gr course pork (ground)
- 375 gr salt pork
- 240 ml wine (red)
- 28 gr paprika
- 18 gr salt
- 18 gr pepper (crushed red)
- 14 gr black pepper (freshly ground)
- 8 gr fennel
- 1 gr thyme
- 1 gr coriander
- 1 gr bay leaf
Combine all ingredients, mix well and stuff into hog casing. You may split lengthwise and broil under medium heat, or pan fry until brown on all sides and well done.
