Begin by preparing the casings. Rinse them under cold water, then soak them in warm water for at least 30 minutes. This step helps make the casings more pliable and easy to handle. Set aside while preparing the sausage mixture.

In a large mixing bowl, combine the ground pork, pork fat, minced garlic, sweet paprika, smoked paprika, hot paprika, black pepper, cumin, nutmeg, and salt. Mix thoroughly with your hands until all the spices are evenly incorporated, ensuring a well-distributed flavour profile.

Gradually add the cold water to the meat mixture, continuing to knead the mixture until the water is fully absorbed. This step is crucial for achieving the right consistency and juiciness in the sausage.

Cover the bowl with plastic wrap and refrigerate the sausage mixture for at least 1 hour, or up to overnight. This resting period allows the flavours to meld together for a more authentic and intense taste.

After the resting period, set up your sausage stuffer. Rinse the casings one last time, running water through them to ensure no salt remains. Carefully fit the casing onto the nozzle of your stuffer, leaving about 2 inches of casing free at the end for tying.

Fill the sausage stuffer with the seasoned pork mixture and slowly begin to fill the casing. Take care not to overstuff, as this can cause the casing to burst. Twist the sausages into approximately 6-inch lengths and tie off the ends securely.

To cook, preheat a grill or large skillet over medium heat. Place the chistorra sausages on the grill or in the skillet and cook for about 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through. The sausages should sizzle but not burn; reduce heat if necessary to maintain even cooking.

Serve the chistorra hot, traditionally with fresh crusty bread or alongside grilled vegetables and roasted peppers. For an authentic touch, add a sprinkle of fresh parsley or a drizzle of olive oil. Chistorra is also delightful paired with a side of Spanish olives or a dollop of aioli for extra flavour.