Spicy Sausages in Bacon

According to this recipe, even the most ordinary sausages are surprisingly tasty - yes, those that are prepared from a dubious amount of meat mixed with soy. And natural sausages (it doesn't matter: pork, beef, chicken or lamb) are simply divine. Cook a lot at once - if there are children in the company, everyone may want two at a time, no less!

Ingredients

• sausages or thin sausages - 8 pcs.
• fresh thyme - 2 sprigs
• fresh sage - 1 sprig
• vegetable oil - 1 tbsp. l. plus a little for lubrication
• smoked brisket - 8 thin slices
• pepper sweet peas - 1/2 tsp..
• zira - 1 tsp. seed
• black peppercorns - 1/2 tsp

Directions

1. Pour the peas of black and allspice together with cumin on a dry frying pan, heat over medium heat for 2-3 minutes, shaking the pan. Then add the spices to the mortar and crush.
2. Remove the greens from the stems (the stems are not needed here). Finely chop the thyme and sage leaves. Add chopped spices and stir.
3. Grease the sausages with vegetable oil, roll in spices. Wrap each stripe of brisket. For reliability, fix the strips with wooden toothpicks pre-soaked in water.
4. Place on a greased wire rack and grill over medium heat, turning occasionally for 5-8 minutes, depending on the thickness of the sausages (sausages). Make sure that the brisket does not burn and that fat dripping on the coals does not cause a flame to appear.