Sujuk Armenian (sujukh)

How to make sujuk Armenian (sujukh)?

Cooking steps:
1
At this stage, carefully knead the minced meat (by the way, you can take lamb and horse meat, in any proportions) and add wine, (you can brandy instead of wine, only smaller) all spices and seasonings, put in a flat container, cover with a film and send it to ripen in the refrigerator for 24 hours.
2
Now it is necessary to stuff the peeled pork or beef intestines with minced meat (don't shout, it's not scary)))) - they are sold in butcher shops cleaned and ready to eat))) Of course, this is done very quickly with a special nozzle on a meat grinder, but I don't have one, so I did everything with little hands))) As the sausage is stuffed, it still needs to be pierced with a needle to release air.
3
Everything, stuffed, tied tightly and hung on a cold balcony, a cold is definitely needed for sudzhuk, in case of warming, you can put it in the refrigerator.
4
On the second or third day, you need to start rolling it with a rolling pin to give it a flattened shape, once a day, every day, at first very gently and carefully))) It will be ready in at least 8-9 days, that's exactly what happened for me)
5
That's it, now we know how to do sudzhuk)) Hooray!)))

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).