For the sausage, first pound the pork well, then put it through a meat grinder. Put it in a sufficiently large bowl, add the lemon zest cut as finely as possible.
Add pepper, salt and any other spices and mix the meat with a glass of water. Then pour into the prepared casings and close every 10 cm.
Deflate any air bubbles that have formed by piercing with a needle, otherwise the sausage meat may oxidize.
Fry the finished sausages immediately and enjoy.
Preparation Tip:
You calculate 500 g of chopped meat for one sausage. If you wish, you can cold smoke the finished sausages for 1 day to give them an even spicier flavor.