Kobasice (kobasice)

Instructions

1. Mince the meat and fat, or mix them already minced in a large bowl.
2. Add the crushed garlic, both paprikas, salt, pepper, cumin and nutmeg, then knead for 3 minutes until you have a smooth filling.
3. Rinse the casing in lukewarm water and fill it with the mixture using a funnel, without packing too tightly.
4. Shape the sausages about 10 cm long by twisting the casing between each portion, then prick them with a needle.
5. Cook the kobasice in simmering water for 15 minutes, or grill them over medium heat for 15 to 20 minutes, turning them regularly.
6. Serve hot with mustard and bread.