Istrian sausages

The recipe is from the gastronomic tourist guide "Istrian cuisine"

Preparation steps

Mash the cleaned garlic with a knife and cook it with the bay leaf in the wine until the wine evaporates in half.
Grind the meat coarsely, salt it and add the mashed cooked garlic. Mix well, fill the intestines with the mixture and shape the sausages.
Hang the sausages on a long thick stick and dry for 10-15 days by the hearth. Place laurel branches with leaves between them so that they do not touch.

Serving

They can be fried in oil, stored in wine, on the grill…, after 15 days they can be eaten raw as salami, made into itch and in various other ways.

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