www.sausagemaking.org

Ingredients
6 Kg. of beef.
3 1/2 Kg beef fat, preferred from the outer part of the leg.(pella)
10 tblspns of medium grain salt.(2 1/2 mm. diam.)
2 heads of garlic finely minced and soaked in 1 ltr. of good white wine & 750cc. of red wine vinegar for 2 hours.2 teaspoons of ground oregano(marjoram)
1 teaspoon of ground comino (cummin?)
50 gramms of fresh ground pepper( black & white mix)
50 gramms of ground red peppers not too hot.

You may replace the beef fat with pork back fat if you want. It can be 30% pork 70% beef if you prefer
Grind all meat & fat throug 6 mm. plate,mix well & stuff into 38-40 mm. casings,tie 4 to 5 inches long and grill over hot coals (asado)

Sounds to me!

Hi there!! forgot to tell that due to vinegar acid,natural casings turn somewhat whitish, but that's normal.They freeze well for three months or more. Being a large family as we are, when we make sausages they don't last very long,thouhg.

federico,

Do you strain the garlic before adding it to the mix or does all the wine and vinegar get included?

Hi JerBear,we add the whole shabang in and mix it well with all the other ingredients.