savory, salt, spices of your choice
sausage (ham, skinless sausages, soft salami)
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Spread dough crust with a thickness of 5 mm. Cut into strips with a width of 1 cm. Spread with sunflower oil and sprinkled with herbs and salt. The sausage is cut into rods with a thickness of your choice, no thicker than that of the strip of dough. Each stick sausage wrapped helically with a strip of dough, slightly overlapping each other. So shaped karandilka placed in pre-greased with sunflower oil and sprinkled with a little savory dish. Continue the procedure to depletion of sausage and dough. Karandilkite placed a short distance from each other to nabuhnat during baking. Before put to bake, sprinkle with herbs and top. Bake in preheated moderate oven, until golden brown evenly on top and bottom. After removing still hot sprinkled with splashes of cold water and wrap with a cloth to stew for about 10-15 minutes.