Chop the pork, beef and bacon and soak them in red wine for one night.
The next day, season the minced meat with salt, saltpetre, pepper, garlic cloves and paprika powder, mix well and stuff the quantity into beef or pork casings. After about 10 cm, tie the sausages twice with sausage twine. The sausages should now dry in a cold and dry place.
You can also hang them in the smoke.
They taste best if they are kept for two months, hanging in the cool air.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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