600 grams of pork neck
180 grams of brisket
2 cloves of garlic
8 tablespoons of warm water
1 tablespoon sweet pepper
1 tablespoon black pepper
1 tablespoon paprika
1-1.5 teaspoon of salt
1/2 teaspoon of hot red pepper
1 meter of gut
1. Take half the pig's neck, cut it with a knife. The second half is twisted in a meat grinder along with a brisket, sweet and black pepper and garlic. Add hot pepper, paprika, salt and water. Add chopped meat. Mix.
2. Fill the gut through the special cone nozzle on the meat grinder. To fill is not very tight. Tie at both ends and put in the fridge for 1 hour.
3. Grease the frying pan with fat, cut the sausage from two sides (approximately every 3 cm). Cook in the oven at a temperature of 190 degrees (approximately 40-50 minutes). After every 10-15 minutes lubricate the sausage with fat.