Air-dried sausages

Free-range local pork, minced and marinated overnight in red wine, salt and saltpetre, then mixed with garlic, chilli, smoked paprika and crushed white pepper and minced again with the industrial-scale mincer and the giant sausage funnel that my dad made out of stainless steel sheet.  Couldn’t get any proper casings though, next time we’ll have to make sure we find some.  These are the “modern” version made from some sort of processed collagen.  I prefer a nice bit of mammalian intestine!