Beef Sausage (1)

Make a mixture of all filling ingredients.

Thread a cord to tie one end of chitterlings, stuff with a moderate amount, then tie tail end.

Mold into a sausage by sewing up thread every 10 cms, and avoid over stuffing.

Put in pot with mastic grains, cardamom pods, salt and pepper, add salted water to cover completely, parboil for 32-40 minutes, then strain.

Brown in the oil till golden, take off threads, cut up into intersections, sprinkle with seasoning, then serve warm immediately on a dish decorated with a bed of parsley.