Sausages in Bacon

This kind of food is usually fried, not cooked in a double boiler. But try it anyway - the taste is amazing. You can, of course, make sausages more dietary by stripping them of fat tail and bacon. But, first of all, it is less tasty. And secondly, the human body needs fat in reasonable quantities. The main thing is not to eat sausages with potatoes! Serve with green salad, homemade ketchup, or salsa.

Ingredients

• 500 g lamb pulp
• 200 g chicken fillet
• 50 g fat tail fat, optional
• 100-150 g thin strips of lean bacon
• 1 medium white onion
• 2 cloves of garlic
• 1 tsp ground paprika
• 1 tsp dry oregano
• salt
• freshly ground black pepper
• crushed ice

Directions

1. Chop the lamb, chicken fillet and fat tail fat into minced meat as small as possible with a cleaver or a heavy knife (or pass through a meat grinder with a medium wire rack).
2. Chop the onion and garlic. Mix with minced meat, season with paprika, oregano, salt and pepper to taste. Knead the minced meat with your hands for 15 minutes. Add a small handful of crushed ice and stir for another 5 minutes.
3. Soaking your hands in hot water, mold into oblong sausages from the minced meat. Cut the bacon strips in half lengthwise, and wrap the sausages in each strip in a loose spiral (the meat should be visible).
4. Place the sausages in a double boiler and cook for about 25 minutes. The juice flowing out of the punctured sausage should be crystal clear.