Ingredients
- 6 pressed garlic (cloves)
- 2 bay leaves
- 1,300 gr coarse pork butt (ground)
- 240 ml water (cold)
- 8 gr pepper (crushed red)
- 8 gr salt
- 7 gr paprika
- 6 gr fennel seeds
- 6 gr black pepper
- 2 gr thyme
- 1 gr nutmeg
- 1 gr coriander
Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake.
