How to make
Pass the pork meat and bacon through a meat grinder 3 times. Season the resulting blend and knead well with the spices.
Stuff the intestines and twist them at intervals. Put these sujuk between 2 wooden boards and place a weight on top so that they flatten.
The next day, smooth out the sujuk with a rolling pin so that the stuffing is distributed evenly and hang them up to dry in a dry, ventilated area.
