Summary

Ingredients

• 750 g pork, off the shoulder
• 250 grams bacon
• 1 bunch coriander greens
• 2 chilli pepper (s)
• 1 clove garlic
• 1 lime (s)
• 1 lemon (s)
• 1 pinch (s) cane sugar
• 1 teaspoon salt and pepper
• Intestine, (sausage), (approx. 3 m)

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Instructions

1. First cut the meat into cubes. Cut the bacon into small pieces. Then remove the stalks from the coriander and roughly chop them. Remove the seeds from the chili peppers and cut into rings. Finely chop the garlic. Grate fine zest of lemon and lime. Season everything with cane sugar, salt and pepper. Mix everything with your hands. Turn the mixture through the meat grinder.
2. Now carefully pour the mixture into the sausage casing. After about 20 cm squeeze off the intestine and screw in. Place the sausages on the grill, first grill them indirectly over a drip tray until they have changed their color slightly. Then grill the sausages in direct heat and turn them once.