How to make
The meat and lard are kneaded with a meat grinder, by alternating them. The grinded meat is mixed.
Add the crushed garlic and the spices, then mix very well into a homogeneous mixture. The minced meat is transferred into a container, by pressing to release the air. The container is covered with a lid or wrapped with cling film.
It is placed in the refrigerator overnight, so that the meat can absorb the aromas of the spices.
The grater and knives are removed from the meat grinder and a funnel is placed in their place. They are carefully strung on it, so that the intestines don't tear.
The outermost end is tied. The minced meat is kneaded. The intestines are filled slowly and it is good that the meat in them is stuffed very well, so that no air remains.
At a certain time, depending on the length of the sujuk, the intestines are twisted (where the end of a sujuk will be).
The filled sujuk sausages are hung to dry and after 24 hours they are pierced with a needle and where there is still air, they are wrapped. Hang them to dry in a ventilated place.
Every 2 days they are rolled out with a rolling pin or a bottle, so that they aquire a flattened shape. They can be grilled if they have not yet dried.
The homemade sujuk is ready.
