How to make
The ingredients listed are for 2 lb (1 kg) of mixture. If you've just slaughtered the animal, the meat needs to sit for 1-3 days in the fridge.
You can choose to use any kind of meat or a combination (pork and beef for example). It is a must to put bacon in!
Grind up all of the meat, with the bacon, stir the mixture well with the spices and stuff it into sausage casings/intestines.
Grill thus prepared karnache sausages with onions and hot peppers. If you don't have sausage casings, you can make meatballs or plain sausages from the mixture, but it is not recommended.
