Mix
all ingredients well. Fill about 3 feet of casing. Make knots between
links. Put small holes in the sausages with a fork before frying them
or they can be boiled.
Sausages cook in about 15 minutes.
Serve alone or on lefse. Garnish with mustard of your choice.
Tips:
Meat:
If
you want to grind pork meat yourself, make sure you have a mix of lean
and fat pork. You can grind with the usual meat grinder or food
processor. Alternatively, you can use minced meat (beef) with pork meat
half of each and every one gets a slightly more powerful and more
compact sausage. One can also make sausages with lamb. A mixture of
lamb and beef can provide many opportunities.
Spices:
You can also use your favorite spices to tailor to your own taste (i.e. caraway, herbs, garlic and / or raisins).
Casing / sausage skins
There
are also other thicknesses of the intestines, but the thinner they are
(Viennese bowel = 20 mm) the more fragile they become and the harder
they are to work with (cracks).
Fat:
There is no good substitute for pork lard. Fat from lamb or cattle have a strong taste, which most do not like.
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