How to cook
Put the veal and bacon through a meat grinder or chop them as finely as possible with a butcher's chopper.
Add the salt, ground black pepper, salt and saltpeter.
Mix well, fill the intestines with the mixture and twist them every 4″ (10 cm) or so, to make individual sausages.
Hang the veal sujuk to dry in a ventilated area, use a rolling pin or bottle to press them every 1-2 days.