A typical Portuguese stew with lots of garlic.

Fully reduced.

Bread....

...crumbs.

Mincing the filling.

...into a paste.

Mixing in the crumbs.

Familiar consistency.

This shortcut saves two days and building a smoke chamber.

Lemon alone wasn't enough.

Found something more suitable than a funnel

3 metres of natural pork casing.

Washed the casing.

"Milking" the filling into the sausage casing.

Ready for the pan- or freezing.

Cap'm, she's gonna blow! (It's supposed to...)

*BOOM*

Just keep on frying...

Looking for that crispy finish.

Final result.