1. Wash guts carefully, turn inside out, clean out thoroughly.
2. Wash meat and
cut in slices, cube
fat. ground garlic. Combine meat, fat, cognac, salt,
pepper and garlic
and stir carefully.
Put in a cold place
for 5-6 hours.
3. After that fill in
guts through the mincer, tie up every sausage and make
a round. Pierce with
a fork and bake in
the oven.
4. Serve hot
Ingredients:
1 kg pork
200 g fat
1 kg beef
50 g cognac
100 g garlic
salt
pepper
guts
