Receta > Salchicha con miel

Ground the meat into 8mm;
Use pork or sheep casing for cocktail size;

Soak the casing in warm water to soften them;

In a large mixing bowl, combine all ingredients. Use your hands to mix everything together thoroughly. Make sure the honey and spices are evenly distributed throughout the meat;

Stuff the meat mixture into the casings, making sure to avoid air pockets;

Twist or tie off the casings to form individual sausages, each about 3-4 inches long;

Grill on a barbecue;

Once cooked, let the sausages rest for a few minutes before serving. Enjoy your delicious honey-spiced sausages on their own, with mustard or in sandwiches.