Steps
Clean and chop the soup vegetables. Bring to the boil in a large pot together with the bay leaves and the pimento seeds.
Cut the pork belly and pork meat into strips. First add the pork belly to the broth for 40 minutes and simmer at medium heat. Then add the pork for another 20 minutes.
Meanwhile mix the spices in a bowl, chop the pistachios and dice the shallots and sauté in a pan.
Remove the pork belly and meat from the pot and drain.
Turn the meat, the bacon and the shallots with the mincer through a central perforated disc. It is also a good idea to twist some of the vegetables through the mincer for the special taste.
Season the minced mass, fold in the pistachios and mix well until a slightly sticky mass is obtained.
Boil the jars and fill them with the sausage mixture. Make sure that there are no air pockets or cavities. Leave approx. 2 cm to the edge of the glass as the mass expands slightly.
Sterilize the closed jars in a water bath for approx. 1 - 2 hours. Thus the airtight closed glasses hold themselves up to one year in the refrigerator.