Bulgarian Dried Sausages

Ingredients

 * 1 kg Pork meat (with becon),
 * 1 tsp black peper,
 * 1 tsp salt,
 * 3g Cuminum Cyminum

Directions

 * 1) Choup up the meals (without skin), add salt and fine crushed black peper, Cuminum Cyminu and savory and mix well.
 * 2) Leave the mixture 24 hours at cold place.
 * 3) Then fill the guts with the mixture, tie the guts together with string and put at airy place for preservation.
 * 4) At every 1–2 days roll the sausages with rolling-pin (or bottle).
 * 5) Serve Sausage nature (when is well dry), grilled or fried (for example with eggs).