We cut the rolls into small cubes, soak them in milk and let them swell for 30 minutes. To the meat, we add ground meat, all other ingredients except the caul and knead everything well. We crush the garlic, and finely chop the peppers and bacon. With wet hands, we shape two sausages, the mixture is repeatedly hit against the work surface to expel all excess air. We spread the caul over the work surface, place the sausage in it, and roll it up. We grease the baking dish with lard, add a bit of water, and place it in the preheated oven. We bake uncovered for about 1 hour. During baking, we baste with the drippings and, if necessary, add water.