The skinless sausages are cut into pieces about 10 cm long. Every piece is cut lengthwise on both ends of three points (center to remain shred place about 2 cm). Fat becomes heated in a small deep bowl and the skinless sausages fried. When frying in place of cut they are twisted in the shape of a flower (chrysanthemum). Arranged in a plate or individual plates, sprinkle with grated cheese, decorated with parsley and served with fried potatoes.