1. Wash guts carefully, turn inside out, clean out thoroughly.
2. Wash meat and cut in slices, cube fat. ground garlic. Combine meat, fat, cognac, salt, pepper and garlic and stir carefully. Put in a cold place for 5-6 hours.
3. After that fill in guts through the mincer, tie up every sausage and make a round. Pierce with a fork and bake in the oven.
4. Serve hot
Ingredients: 1 kg pork 200 g fat 1 kg beef 50 g cognac 100 g garlic salt pepper guts
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