| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 5 | units | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | |
| 2 | Tablespoon | Chilly Powder, Red | |
| 2 | Tablespoon | Garam-Masala | |
| 1 | Kilogram | Pork | |
| 1 | Teaspoon | Turmeric Powder | |
| 1 | Teacup | Vinegar |
Take fat pork cut it into large pieces, knead it with salt and keep it for 24
hours. When this is done, place the meat in cold water, for 2 hours and on
drawing it out from there, cut it into fine pieces.
Afterwards mix powdered aromatic spices, chillies turmeric, chopped pot herbs
and vinegar. Finally place the meat in the intestines of cow or pig, which are
washed and dried well. When you wish to have helpings of these sausages, pour a
little water in a frying an, place the sausages in it and cook until the water
is dried.