My dad goes to the butcher (earlier in New Market and now in Taltolla Market) and chooses the cut of meat. Next the meat is minced to the preferred consistency and then spices (often home ground), minced onions, parsley, pudina, fresh minced green chillies are lovingly massaged into the meat.
The porcine gut is stacked on a funnel and the mixture is pushed in arduously by hand. Next the long resulting tube us braided into sausages. Fascinating to watch.
Here's a picture of the boiled sausages. I quite love the the 'badi' (porcine skin) pieces that is left over (and boiled with the sausages) in the sausage generated stock.
Lucky Peter is going to get the entire kilo of this ...
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