Smoked Carinthian House Sausage

Mince the pork through a meat grinder (perforated disc 6-8 mm in diameter). Cut the back fat into small cubes. Crush the garlic, chop again finely and mix with about 125 ml of water. Mix everything together with salt, pickling salt, pepper and coriander into the meat mixture. Knead it for half an hour and then fill it into the sausage casings. Twist the sausages well. Prick the sausages with a needle and let them ripen in a cool place for one day. Then smoke weakly for 2 days, not over 22 °C. If the smoke is too warm, the sausages will become dry and the fat in the sausage will turn yellowish. If the sausage is cooked (10-12 minutes), the temperature of the water should not exceed 80 °C. As a dry home sausage, the sausages are hung in an airy dry place for 3-6 weeks.

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