How to make
Finely grind the pork and veal. Transfer everything to a large container, add the ground spices (black pepper, savory, cumin, chili and salt) and knead for an extended period of time.
Leave the mince to sit for a few hours, then knead it again. Repeat this process several times to better season the mince.
Leave it for 2 days, then start filling your sausage casings. Leave them to dry outside.
On the 4th day, using a rolling pin to help you, roll them out and hang them up in a ventilated area to finish drying.
