Kupaty with Red Wine and Barberry

Pork, Beef, Onion, Fat-tailed sheep fat, Water, Dry red wine, Basil, Barberry, Table salt, Garlic, Coriander (cilantro seeds), Clove, Cinnamon, Black pepper, Nutmeg, Natural casings

Slice: 20 min. Mix: 15 min. Let it stand: 1 h 30 min. Cooking: 20 min. To boil: 20 min. Fry: 25 min.

Chill the meat and fat well, then grind or chop them.

Mix with salt, spices and cold liquid until the liquid is fully absorbed and the mince is sticky.

Soak the casing in warm water, stuff the sausages and let them rest in the refrigerator.

Blanch at about 80 °C for 20 minutes, then fry gently in a pan, on a grill or over coals until cooked through.