Ingredients:
Sheep giblets, parsley, salt, vinegar, bay leaves.
Procedure:
Cut the sheep giblets into slices, heart, lungs
etc.
Open the intestines and wash them well in lukewarm
water and vinegar. Rinse them under running water
and then dry them. Cut them into pieces approximately
10/15cm and in each of them stuff the giblets
together with some parsley. Fold and tie them
with white cotton. Spike the sausages alternately
on a skewer with bay leaves and after salting
them cook them, preferably over open coals.