Take a large bowl and put all the ingredients inside. We’re using enough water to let the spices mix with the meat. A small hack is you can add 100 grams of beef fat minced with the meat.

Mix everything like you’re making a dough with flour.

Now, make two separate rolls of meat. The girth should match the bottom of your wrist. Anything larger would leave the middle area raw.

Wrap the rolls with foiling paper properly and put them in the refrigerator for 24-28 hours.

You can even put the meat in the freezer before giving it any shape. The choice is up to you.

The next day, bring out the rolls and remove the existing wraps. Meanwhile, preheat the oven to 320° — 375° F.

Take some new aluminum sheets and wrap the rolls again. But now poke some holes at the bottom of the rolls.

Carefully place the sausages on the broiler rack and put them in the oven. Let them cook for about 60 minutes. At that time, additional fats and moisture will drip down and gather in the shallow pan below the rack.

You can also leave the meat for an extra 20-30 minutes if you prefer drier slices with your sandwich.

Finally, your favorite meaty snack is ready to serve. Remove the foils and let the sausages cool down for a while. Then, you can either slice them to make a dish or wrap them in plastic to store.