Homemade sausage is prepared with a mixture of pork and pork fatback. First of all prepare intestines for stuffing. Thoroughly clean fresh intestines, remove fat from the outside of the intestines, was them couple of times under a running water, fold intestines inside out and wash again.
Cover washed intestines with hot, but not boiling, water, rub with salt, rinse with water a couple of times, then put into cold water and leave to soak for one day.
Check for holes in prepared intestines by filling them with water.
Cut pork and half of the pork fatback into small pieces and mix together with remaining pork fatback passed through a meat grinder, mashed garlic, ground black pepper, and salt.
Stuff prepared intestines with pork stuffing and leave in a cold place for 5-6 hours. Prick stuffed sausage with a fork in a few places and fry it with bacon, or with bacon and onions. For extended storage submerge sausage in lard in an enameled or ceramic pot.
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