6 lb. coarsely ground lamb (little fat)
3 lb. very fat pork, coarsely ground
1 1/2 tbsp. allspice
1 1/2 tbsp. cinnamon
1 tbsp. black pepper
4 1/2 tbsp. coriander, crushed (Kisbara)
2 1/2 tbsp. salt
1 qt. burgundy wine
1/4 c. wine vinegar
Strand of lamb casings

Mix ground meat with spices and place in an earthenware or enamel bowl. Add wine and vinegar and keep in a cool place. Mix occasionally for 2 days. Taste, and if more spices are needed, add to taste. Soak a strand of the lamb casings in lukewarm water and stuff with funnel especially for this purpose.

Make links 3-4 inches long and hang in open air to drip dry overnight. Can be divided into portions and frozen. Delicious on charcoal grill.