Homemade sausages

1. Slice veal by equal pieces. Beat each piece. Salt and pepper a bit, then pickle it for 15 minutes in lemon juice.

2. While our chops are pickling, cook the filling. Slice lard by very thin pieces, add garlic, chopped dill and parsley, pepper, salt, mixing all thoroughly.

3. Take a chop, put a filling inside each of it, roll it in a cylinder, tie it with thread or twine.

4. Drizzle the frying pan with mustard oil, warm it up and place our sausages into the frying pan. First, fry them a bit on both sides, then insert some water and stew covered by a topping for 30 minutes on small heat, spinning sausages occasionally until ready.