Bake the garlic at 180 degrees for about 20 minutes, peel the cloves and crush them until puree.

Drive shredded fennel spices, pepper and cilantro into powder.

Season the farce with the spice to your liking, add the baked garlic to the end.

Used sausage stuffer. Use sheep arm 10/20 to get the thickness as in the photo.

When serving, fry chanterelles with kale as a garnish.

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