Beef and 200 gr. pork grind the meat. Add salt, pepper, garlic (grate). 100 gr. the remaining pork cut into small pieces and add to the stuffing. Beat the eggs. Mix well and beat on the Board. Olives cut into slices and add to the stuffing.

Sweet red pepper cut into pieces and add to the stuffing. Mix well. To beat. Cover the bowl with a lid and put in refrigerator for a minimum of 3 hours.

After the time to divide the meat into several pieces. Depending on the size and number of sausages. I divided into 2 parts. Mince once mix up and spread on the prepared plastic wrap. Formed bar. Very tight twists in the film. Into boiling water down all the meat of the workpiece. Cook on slow heat for 1 hour and 30 minutes.

Ready meat loaf to release from the film. When cool, leave in refrigerator for 10-12 hours. I left for the night. Prepared on a cutting Board, stripes of black and red pepper to garnish. So.

Roll beef sausage in the peppers.

Charcuterie a La mortadella ready! Cut and serve! This turned out! Help yourself!