Maltese Sausage

Description
Serves 4.

Ingredients

 * 1.50 kg minced pork with fat (pork belly is good)
 * 90 g sea salt (melh mil-ohxon)
 * 45 g crushed black pepper
 * 45 g crushed coriander seeds
 * 5 cloves of garlic
 * 5 tbsp. chopped parsley

Directions

 * 1) Mix the pork with all the other ingredients except the intestines.
 * 2) Wash the intestines thoroughly in several changes of cold salted water.
 * 3) Using a funnel or sausage making attachment fill the skins with the mixture.
 * 4) Then tie with string at 3-4 inch.
 * 5) Apart to form sausage prick each sausage with a fork and hang in the coolest place possible for 2–4 days to dry.