Cut the cheese into cubes, squeeze the garlic through a press and mix thoroughly with the rest of the spices and the meat and leave to stand in a cool place for one night.
Turn the mixture through the coarse wheel, and if possible on the spot loosely fill in casings and twist sausages about 20 cm long.
Scald sausages in hot water for about 5 minutes for frying, this procedure is unnecessary for grilled sausages.
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