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1
Get your butcher to grind the pork coarsely (the typical finely-ground mince won't do for this recipe) or grind it yourself using the appropriate attachment on your food processor.
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2
Put pork mince into a large non-reactive tub and add vinegar and salt. Leave it to marinade for a week mixing it at regular intervals.
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3
Note: If using pig intestines as sausage casings rinse well, turn inside out and scrub with salt to clean. Repeat daily for a week.
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4
Add pepper and cumin to the sausage mixture and fry a small ball in order to check the seasonings.
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5
Tie the intestines or sausage casings at one end with butcher's twine.
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6
Fill sausages carefully making sure not to tear the casings and gently pressing the mixture down the casing to the end of the sausage.
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7
Make long thin sausages about 2cm or 1 inch in diameter tying at the other end with twine.
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8
Pierce the sausages at several points with a pin or needle and then string them up over a fireplace with hot coals.
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9
Smoke over low heat making sure to add twigs from a sage bush or cypress tree. The sausages should be a rich brown colour and quite dry when cooked. Alternatively use a smoker and follow the instructions.
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10
Serve fried, cooked over hot coals or baked with a glass or Cretan raki or ouzo.
