How to make
The meat should be boneless. Cut it into pieces and grind it into minced meat. Add the spices and mix well to absorb the spices.
It is good to leave the meat for at least a day with the spices to absorb the flavors well.
Fill the intestines and tie the ends. Leave them in a ventilated place to dry.
The time depends on how you prefer to consume sujuk - whether softer or drier and harder.
For the first few days, you can roll it out by rolling it with a rolling pin or a glass beer bottle.
The wild boar and beef sujuk is ready.
