Kielbasa (Palcówka, Dry-cured Sausage)

Dry the spices in a clean pan on a low heat and then crush them with a pestle and mortar with 1 tbsp coarse sea salt. Cut the rib meat and lard into pieces the size of a large pea and cut the remaining meat into 1" cubes. Pass them through a mincer set on a coarse setting. Mix the ingredients together well and place covered with cling film in a fridge overnight. Stuff the intestine using a sausage filler and twist the sausage to make a long ring. Tie the ends and pierce the skin in the places where air has been trapped. Hang the sausage to dry for 3 days in a dry, well-aired room (in a loft or in a ventilated fridge) and then hang it to mature in a cool dry place for 3-5 weeks.