1. Process the meat with the coarse disc and then with the fine disc of the mincer.
2. Add all the spices.
3. Fill the sheep's intestine with the help of a piping bag and twist off small sausages.
4. Prepare your barbecue for direct heat. Grill the sausages on a low heat (120°C) without pre-brewing for about 5-6 minutes from each side.