Homemade Smoked Pork Sausages With Vinegar.

1. 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.

2. 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.

3. 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.

4. 4

   Add pepper and cumin to the sausage mixture and fry a small ball in order to check the seasonings.

5. 5

   Tie the intestines or sausage casings at one end with butcher's twine.

6. 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.

7. 7

   Make long thin sausages about 2cm or 1 inch in diameter tying at the other end with twine.

8. 8

   Pierce the sausages at several points with a pin or needle and then string them up over a fireplace with hot coals.

9. 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.

10. 10

    Serve fried, cooked over hot coals or baked with a glass or Cretan raki or ouzo.

* Per serving · 4 servings · Values may vary.