Mix all spices with salt.
Cut the meat into small pieces or skip it through a large meat grinder. The photo is cut rather large, but still I recommend to cut smaller.
Add spices, cognac to the meat and mix well to cover each bite. Cover with cling film and refrigerate for 2 days.
Prepare a natural undercoat for use. If you take a salted undercoat which can be found in a supermarket, then it is enough just to fill it with warm water or prepare as indicated on the package.
Thoroughly fill the prepared undercooking with meat. Hang the sausage to dry in a dark place and cry at about 18 degrees for about 3 weeks, or at your discretion. You can tumble in the refrigerator on the doors.
Cut into pieces and serve.
According to this recipe, home-made dry-cured sausage is very aromatic and tasty, it is very simple to cook, but it will take a lot of time. For cooking, take non-greasy pork, be sure to add cognac or vodka, alcohol works as a preservative. This sausage is perfect as a beer snack.