German sausages

The meat is cleaned from veins, cut into pieces, twice passed through a meat grinder, and the second time - with bread soaked in milk and finely cut onions fried in fat. One adds crushed garlic, salt, pepper, nutmeg grated on a fine grater, cumin, sugar, milk, egg and sour cream. The minced meat is thoroughly kneaded and cut into sausages 6-8 cm long and 2 cm thick. First, they are fried in the oven at high temperature until brown, then a little hot broth or sour cream mixed with hot water is poured and stewed until tender. Cooled sausages are stored in the refrigerator, but not more than two days.