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Knead the ground meat thoroughly, or if you have a meat grinder, grind it together with the spices
Wrap in stretch film and let rest in the refrigerator overnight
The next day, knead again and fill the cloth bags with small portions, pressing firmly by hand
Hang on the balcony to dry
On the evening of the second day, roll with a rolling pin to flatten the sausages into the characteristic flat Tokat sausage shape
Allow to dry for 3.5 days total
After drying, place in the freezer section of the refrigerator for 2 more days
Remove and consume whenever desired