Salt the sliced meat. Let it sit in a cool area, then pass it twice through a meat grinder. Mix the minced meat well with the milk, eggs and black pepper, let it sit for 20-30 minutes in the refrigerator and portion it.
Form sausages from the portions, dip them in flour and flatten onto a dry board into 1/4 (6 mm) thick ellipses. Fry them in preheated oil.
Garnish with steamed vegetables or another appropriate side.