• A coarse sausage similar in shape to the frankfurter made from veal or beef and pork lightly cured in sugar, salt and saltpetre, chopped separately, the pork finer than the veal or beef, mixed, seasoned, flavoured with coriander, garlic and grated shallots, filled into narrow sheep casings, lightly smoked, boiled until they rise to the surface, then air-dried.