Sausage with (goat) cheese stuffing (24 st)

Soak the bread in little milk to soften the bread. Squeeze as much milk from the bread as possible. Put the ground beef in a bowl and add mashed bread, chopped parsley, chopped oregano or mint, grated onion, beaten egg, pepper and salt. Knead the mixture until it doesn't stick any more. Place the bowl covered for 30 minutes in the fridge.

Cut the goat cheese in 24 sticks of 3x1x1 cm. Sift the flour in bowl. Divide the beef mixture in 24 pieces and push a cheese stick in the middle. Mold 6 cm long sausages.

Heat 2 cm oil in a frying pan with thick bottom to 180°C/360°F.

Coat the sausages with flour, shake too much flour off and fry the sausages 3-5 minutes.

Drain on kitchen paper and serve hot.