In a separate bowl, mix all dry spices, salt and vinegar. Rub the meat with the prepared mixture and put in the refrigerator under the press for 1 day.
Rinse the finished meat, wipe and twist in a meat grinder.
Finely chop the fat, you can take salted.
Stuff the minced meat and lard well. From the forcemeat, form small, tight sausages.
Hang the sausages on a calf and dry in a dryer or in a well-ventilated room for 3-4 days.
If in doubt that the sausage will keep its shape, you can use a natural shell.