Homemade lamb and beef sausages

Rinse the meat and finely chop with a knife. Mix with peeled and washed garlic, mashed with salt, washed and chopped parsley, cumin, red and black pepper.

Stuff the resulting minced meat tightly into the pre-washed casing, twist it every 10 centimeters and cut it into pieces.

Twist the sausages in the form of a spiral and secure with a skewer, cook on the grill to a medium degree of roasting - medium or medium well.

On the cut, the sausage should be pale pink, and the juice flowing from it should be red.