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Kolbaski in yugoslav
1 serving
The meat is passed two to three times through a meat grinder, salted and very thoroughly kneaded. Round sausages with a diameter of 2 and a length of 5 cm are formed, lubricated with olive oil and fried, turning, over a high heat for 15 minutes. Side with the onion cut into rings (using a non-spicy variety) and a fresh bun.
The meat is passed two to three times through a meat grinder, salted and very thoroughly kneaded. Round sausages with a diameter of 2 and a length of 5 cm are formed, lubricated with olive oil and fried, turning, over a high heat for 15 minutes. Side with the onion cut into rings (using a non-spicy variety) and a fresh bun.
onions - 80 g, salt - 3 g, ground black pepper to taste, beef - 180 g
