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.