Zinkiv sausage

Preheat oven to 160°C/325°F degrees.

Cut the meat into approximately 0.5 to 1-inch (1-2 cm) cubes and put in a bowl.

Season with salt, freshly ground pepper and crushed garlic. Carefully mix the ingredients for 10-15 minutes until the sausage mixture becomes denser.

Add ice-cold water and mix thoroughly once again until the meat absorbs all liquid.

Soak and rinse pork intestines. You can also get artificial sausage casings, but I prefer the natural hog casing (you can order intestines from a reputable butcher or at the farmer’s market).

Cut the intestines into 40-60 cm / 15-25 inch segments and fill them with the sausage blend using a sausage stuffer. Make sure you fill the casing as tightly as possible and close the ends with kitchen twine.

Rub the sausages with blood roast for 3 hours. In the early stages, remove the sausage from the oven every 20 minutes and rub with blood on both sides with a pastry brush. To make sure that the sausage turns the nice dark shade and doesn’t dry out, you’ll need to repeat this process 5-6 times.

Serve the sausage fully cooled.