Chevabchichi

Chop the meat, pass through a meat grinder along with the brisket and sautéed onions. Salt the minced meat, pepper, mix well. Roll 5 cm long, 2 cm thick sausages with wet hands. Fry the sausages on a grill greased with fat over hot coals, constantly turning. Ready-made chevabchichi should be brown on the outside, and reddish and juicy on the inside. Garnish the chevabchichi with chopped bulb onions, serve the "southern" sauce separately.