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.