Serbian friend Minos came to eat and bought me a bunch of meat, as well as millet, millet he said it was for birds, meat with minced meat and sausages. The sausage looks like a new enema sausage, which seems to be similar to the domestic sausage, but the production method and taste are thousands of miles apart.
Minos' favorite Chinese food is dumplings, my cooking is very bad, every time he only asks for dumplings, this time he took out all the filling in the sausages and chopped them with a knife, saying that this time you can use Serbian sausages to wrap dumplings, I think this peanut meat should be wrapped with some green onions and seasonings, he had to stir-fry the meat and wrap the bags. Later, twenty dumplings were wrapped according to his requirements, and each of them was already peeled and flesh bloomed before it was cooked, which was miserable.
The sausages look very similar to those seen in Armenian Georgian supermarkets, with a strange taste, but the locals eat them.
The sausages in my hometown are always enemas, smoked with cypress oaks, which are thick and not greasy, and remain fragrant for a long time. Since going abroad, I have traveled around several countries, and many countries also have sausage bacon, but I have never eaten anything more delicious than home.
