- Choup up the meals (without skin), add salt and fine crushed black peper, Cuminum Cyminu and savory and mix well.
- Leave the mixture 24 hours at cold place.
- Then fill the guts with the mixture, tie the guts together with string and put at airy place for preservation.
- At every 1–2 days roll the sausages with rolling-pin (or bottle).
- Serve Sausage nature (when is well dry), grilled or fried (for example with eggs).