Ingredients
1 kg pork
200 g pork fat/lard
1 kg beef
100 g garlic
10 g ground black pepper
50 g cognac/brandy
salt to taste


Method
Remove intestines/entrails, rinse, turn inside out, clean thoroughly. Rinse again and keep in pickle till using. Rinse the meat well and chop it finely. Peel and crush the garlic. Chop the lard/fat into small cubes. Combine the meat, lard/fat, and garlic. Stir in the brandy, pepper and salt. Mix well and keep the mixture in a cold spot for 5-6 hours. Then stuff it into the intestines. Bind the intestines with a coarse thread to form sausages. Tie up the ends to make a circle. Pierce the sausages with a fork. Place them in a baking dish and bake in an oven.