Pork mince with a lattice 4mm; fat - with bars 8mm; the Mince mix, add the garlic (through chesnokodavilku), gently mix, Salt mix with seasonings, pour the mixture into the ground meat; knead Well, gradually adding cold wine to absorb all available moisture and obtain a homogeneous consistency of the stuffing; Close the lid and leave in the fridge for 4 hours; bell Peppers cut into cubes, chop onions, stir in all the stuffing;

Fill the prepared intestine, avoiding contact with air (using the meat grinder or sausage syringe) is not very tight, to be able then to form sausages desired long; If something where air can get in is to pierce with a needle;

Give to lie down sausages at least half an hour, after which separate them;

Roast on the prepared coals on greased grill 15-20 minutes, turning regularly; it's the onion and pepper, add directly before stuffing and frying!