Smoked homemade sausage

First, the meat must be cleaned of sinew and cut into smaller pieces. Then grind it with a meat grinder together with the bacon. Choose the coarsest disc so that the sausage is not too soft. Thin sausage will dry out more quickly when smoked and can be tough.

Add the garlic cloves pressed through a press to the meat mixture. Add salt, paprika, mix well and let rest in the refrigerator for at least 24 hours.

On the second day, prepare the casings for stuffing. Fill them with the meat mixture using the meat fillers. Be careful not to fill them too much - the casings may break.

Tie the hat tightly. Then put it in a pot of water and boil for 1,5 hours. Once cooked, leave the sausage to cool.

Finally, smoke it on low heat (70-80°C) for 2-3 hours until it has a nice golden brown colour.