Meat and pork fat mince with a lattice - 7mm; Salt to combine with seasonings and add to beef; Add to the mince with a cold beer and knead well;

Fill the gut with minced meat tightly, twisting every 10-15cm alternately in different directions; the Trapped air is to pierce with a needle; Leave in the fridge for at least 2-3 hours; Separating the sausages from each other;

Fry sausages on the grill on prepared coals about 15-20 minutes, turning often — do not overcook!