Prepare the meat by cutting back fat through into 3/8” (10 mm) cubes and grind the lean pork through 1/2” (12 mm).
Knead lean pork with salt until sticky then mix with water and season with spices and back fat.
Use 32-34 mm hog casings to stuff the meat mixture into and use wooden skewer to make pairs linked together.
Preheat a smoke barbecue to 50° C (122° F) and place it inside.
When the sausages are dry you can hot smoke them at around 55° C (130° F) to obtaining a brownish red color.
The traditional recipe uses smoking with beech wood for 30-60 minutes.
Slowly increase the temperature to 85° C (185° F) until the sausages reach 70° C (158° F) internal temperature.
Sprinkle some cold water to cool the sausages then refrigerate. You can consume the sausages or you can boiled in a hot water for a few minutes.