Preparation

1 ½ kg of breaded pork
500 g fatter beef
50 g of salt
¼ teaspoon pepper
1 paprika powder
¼ teaspoon paprika
1 head of garlic
dried thyme
coriander
allspice
400 ml bone broth
Pork and beef are minced in a mincer using a sieve with a medium or even large diameter. Put the pork cheeks in a bowl of warm water and a tablespoon of vinegar. Prepare the spices separately. The garlic is cleaned and ground and a sauce is prepared. The rest of the spices are put in a bowl, and over them is added the garlic passed through a strainer and the bone broth. Pour this mixture over the minced meat and knead well until completely homogenous. The mixture is left in the refrigerator overnight. The next day, knead once more, then fill the intestines with the help of the special sausage filling machine. They are tied at the ends, left to dry for a day or two, then they can be consumed.