Preparation Instructions

Carefully wash and clean the innards. Rub the intestines with coarse salt and cut them open lengthwise. oak all innards in water with lemon juice for approximately 2-3 hours. Drain thoroughly and pat dry. Cut all the innards into cubes, except for the intestines. Season with salt. Add a bay leaf and chopped hot red pepper to a few pieces of innards. Make the gnummeridde by rolling them up with the intestines. Proceed with the rest of the ingredients. Skewer the gnummeridde and grill them over the coals of a wood fire. The gnummeridde can also be cooked. in a skillet with olive oil, garlic, onion and bay leaves until they’re browned on all sides. Then add some wine or vinegar.