The most important thing - the holes in the crackers coincided in size with the thickness of sausages. Estimate, how many crackers You will need and put them in a deep container. I have every sausage went for 6 dryers, only 10 of the sausages, almost the whole pack. Drying soak in salted milk to a little shamefaced. Time not writing, it all depends on the crackers.

When drying is sufficiently melted, it is necessary to put them on sausages, pre each sausage lightly grease with mustard. The edges of the sausages should look out, because the heat treatment they will decline slightly in length. To put these caterpillars in refractory form. I greased with vegetable oil (lightly).

Sprinkle with grated cheese and in the oven before Browning the cheese. Temperature and time depend on Your oven.

When the cheese is well browned, drying will be crispy, but soft and tender inside.

If such sausages served with a side dish, you get a hearty dinner. And if no side dish, you can for Breakfast. Take your pick. When serving you can drop the ketchup. It turns out very tasty! Bon appetit!