For the sausage, dice 10 dag hamburger bacon. Sauté the bacon with 5 dag small leeks. Add 1/2 l milk and bring to a boil. Then stir in 18 dag polenta and roast like choux pastry. Add 1 egg, salt, pepper and nutmeg to the cooled mass. Form a roll, wrap in foil and put in the refrigerator. Once the roll is cold, cut into 1 cm slices and fry in butter until golden brown.