Ingredients: 1 kg pork 200 g pork fat/lard 1 kg beef 100 g garlic 10 g ground black pepper 50 g cognac/brandy salt to taste
Directions:Remove intestines/entrails, rinse, turn inside out, clean thoroughly. Rinse again and keep in pickle till using. Rinse the meat well and chop it finely. Peel and crush the garlic. Chop the lard/fat into small cubes. Combine the meat, lard/fat, and garlic. Stir in the brandy, pepper and salt. Mix well and keep the mixture in a cold spot for 5-6 hours. Then stuff it into the intestines. Bind the intestines with a coarse thread to form sausages. Tie up the ends to make a circle. Pierce the sausages with a fork. Place them in a baking dish and bake in an oven. |