Ingredients:

• 4 kilo boneless veal
• 1 ½ kilo boneless fatty lamb
• 125gr garlic
• 75gr salt
• 100gr ground sweet paprika
• 50gr ground hot paprika
• 35gr black pepper
• 35gr ground pimento
• 50gr ground fenugreek
• 1 veal intestine, washed well with salt, lemon and vinegar

Makes approximately 3 kilos
Preparation Time: Minimum 5 day waiting period
Preparation: 90 minutes

Preparation:

Put the veal lamb with the garlic through a meat mincer machine. Place the minced meat and garlic into a deep bowl. Add the salt, sweet and hot paprika, black pepper pimento and fenugreek and continuously knead for at least 30-45 minutes. Allow to stand for two days. After the two days, fill the veal intestine with the prepared mixture. If desired, shape round or twist at certain intervals to make long sausage shapes. Hang in a sunny and clean environment and allow to stand for three days. The ready sausages can be cooked or consumed as is. To store sausages, hang them at room temperature in a dry and clean environment.