This is always found in stalls selling roasted whole pig. Be Celeng, better known to visitors to Bali by its Indonesian name, Babi Guling. Not one part of the pig is wasted, and even the skin is deep fried as a crisp garnish. In Bali, this sausage is usually hung in a tree to dry to keep it away from the dogs and chickens.

INGREDIENTS :
600 g (1¼ lb) boneless pork leg or shoulder,
cut in 1 cm (1/2in) cubes
½ cup basic spice paste
1 tsp salt
1 tsp black peppercorns, crushed
2 tbsp tamarind pulp, seeds and fibres
removed vegetable oil for frying
1 meter (3ft) pork intestine or sausage
casings

PREPARATIONS :
Combine pork meat with basic spice paste, salt, pepper and tamarind paste. Mix well for 5 minutes. Tie one end of pork intestines with string. Insert large round nozzle into pastry piping bag and fill it with the meat mixture. Place open end of intestine over nozzle of piping bag and fill intestine tightly. Tie end with string. Dry sausage for 8 hours on wire rack in oven at very low heat. Deep fry in oil over medium heat until golden brown.
This dish is traditionally served with lawar (Vegetable Salad made from green beans) or with young jackfruits.