Cut the meat into small pieces and add 1 teaspoon of pork spice, mix and leave for 20 minutes. Chop the onion and garlic.
Cut the fat into small pieces. Transfer the minced meat to a Cup.
To mince add pieces of pork, lard, onion, garlic, salt, the rest of the spices for pork and seasoning for barbecue, sour cream and water (if the mince is not dense, you can not add water). Mix everything. With this composition of sausage mass, each piece of meat and fat will be "glued" due to minced meat. Let the sausage mass brew for at least 20 minutes.
Cut the intestines to the desired length. In this case, the intestines are cut into sections of 50 centimeters. Wash the intestines, put one end of the intestine on the tap and turn on cold water. Then tie one end with a thread or make a strong knot from the gut. The free end is put on the device to the meat grinder for making sausages.
Put the mass prepared for the sausage in the tray, turn on the meat grinder and start feeding the meat into the meat grinder shaft with a pusher. The intestine will immediately begin to inflate from the supply of not only sausage mass, but also air. In order to release the air, you need to pierce the inflated end of the intestine with a toothpick in several places.
The air will come out, and the sausage mass will fill the edge of the intestine. Continue to fill in the guts of the sausage mass is not very tight.
Remove the free end of the gut from the cone of the meat grinder, tie with a thread or make a strong knot from the gut. Continue the procedure for forming sausages using this method.
Preheat the oven to 200 degrees. Spread the sausage on a baking sheet. Make frequent pricks with a toothpick, over the entire surface of the sausage. Bake at 200 degrees for 30 minutes.