How to make
Mix the beef, pork, fatty and non-fatty meat. If you prefer you can chop it with a butcher's cleaver.
Knead the mince with the spices and salt. Form it and leave overnight in the fridge.
The next day, fill the cleaned intestines with the mixture, twisting them every 6″ (15 cm) to separate them. Poke holes in them with a needle.
Tie their ends with thread and hang them up to dry in a cool and ventilated area.
Roll them out with a rolling pin every 1-2 days. The Country-Style Sujuk should be ready after 24-48 days. If it's not dried enough, you can consume it baked on the grill.
