Sausages

Preparation:

Preparation: Pass the meat through the mincer with the biggest holes. Then put it in a bowl and add the salt, pepper, cloves and nutmeg. Mix everything with the white wine. Take a beef casing, wash it in vinegar, dry it and rub it with salt and pepper and place it rolled up in front of the mincer spout. Now go over the dough making it enter the casing. Tie the ends first and then again at regular intervals form the sausages.