The beef is cut into pieces, and slaughter. Finely chop the pork with the nail of the little finger. Mix beef and pork.

In a mortar crush all the spices. Add to the minced meat. Salt. All I always put seasoning to your taste. The amount specified in the recipe are approximate. For example nutmeg in the meat was only half of the walnut and chilli pepper 1\3. Sprinkle with salt at the rate of 30-40 grams. 1 kg. of meat. Don't forget not properly cooked product.

Add brandy and vodka. Mix in a container and put in the refrigerator. Three or four days, two times a day mixing. Then prepare the bowel (in my case, defrost).

Fill intestines with meat grinder and attachments for sausages, tied with twine (made of ordinary cotton, suchiva several threads).

Ready sausages pookalam needle in several places. Put on Board under oppression in the refrigerator. Withstand day.

After that, hung out in the kitchen, near the ceiling. Solar light on the sausage did not fall. And they were hanging near the exhaust, so that air movement is guaranteed. After a couple of three days the sausages were dry and the meat was dark.

Survived 7 days, filmed on a single sample the sausage, loved it. Survived two days in the fridge, pre-wrapped in foil. As you desire, pull out and use!