Meat and offal are boiled in salted water, then cut into small pieces. Crude liver grind machine for meat, add spices and blood and everything nice mix. The resulting mixture was filled thick pig intestines. Pudding is tied at both ends and arrange in a deep pan on vine. Pour cold water just to cover and leave overnight. The next day was riddled with needle, pressed with a plate and boil on medium heat for about 1 hour, from time to time with punch needle to not burst. Remove carefully from the pan and cool after wiped off with a cloth. Harvested in a cool place.