Grind the meat, then the liver, using a meat grinder, die number 2 or 3 depending on whether you prefer a fine-grained or chunky sausage.

Spread the mixture on a clean surface and add the salt and pepper, orange zest and ground bay leaves. Knead well with your hands so that the different ingredients are blended together.

At this point begin to prepare the sausage using the sausage machine to fill the skin.

Decide if you want to prepare a classic long sausage called a luganega or doughnut called ciambella or, if you are making individual small ones, make sure you tie them with thin string and do not press or squeeze them too much. Make some small holes with a toothpick on the skin so that no air remains inside.

Once you have prepared the sausage(s) to your desired shape, hang it up to dry for at least 2 days in a well-ventilated room.