How to make
Dice the veal, pork and bacon and grind them through a #8 grinder plate, add all of the spices and knead the mince very well.
Leave the mince to sit for 2-3 days (in a cool area or fridge).
Before you start stuffing the lukanka, knead the mince again.
Stuff the pork intestines with the mixture, just be careful not to have any air left inside.
Tie them any way you like (straight or horseshoe shaped) and hang them up in a ventilated area, away from direct sunlight if possible.
