A sausage made with two-thirds fat pork and one-third beef, chopped medium small, spiced and filled into hog or beef bladders, five or six inches in diameter and six or seven inches long, until about three-quarters full. Square strips of red boiled ox-tongue, coated with pork fat, and good coloured frankfurters, liver sausages, etc., are then pushed into the mixture, all parallel to each other. The whole is carefully strung, smoked lightly, boiled and again smoked, preferably with juniper brush added to the fire.