Old Ukrainian dish which was prepared of fresh meat. Our ancestors used to prepared boar sausage meat and bacon in store. For this purpose small intestines were washed , soaked and thoroughly cleaned outside and inside. Then they stuffed them with fresh chopped pork meat (usually with neck part of meaty bacon), grinded with salt, garlic and pepper. After sausage rings had made, it was grilled on both sides until cooked or baked in the oven. For longer storage sausage was laid in pot or big bowl and filled with melted lard keeping it in the cellar ( in the cold ). Homemade sausage was served on a table warmed up or even toasted . Sometimes sausage was served with braised cabbage and potatoes.