In this photo I was making liverwurst, but the process of making the same breast. Remove chicken meat from the skin, leaving the bare bones. Meat, skin, garlic, green hot pepper, if you are like me, a big sea salt, and the salt here in blender, if not, to add salt later. All brought to puree form. Of course, you will have can be to do several times. Then put in a deep bowl, add the cream or milk, protein, starch, dry gelatin. Carefully stir the mixture, and give an hour to lie down. Take a normal pack, put the stuffing, tight spin, giving the form of sausages, again in one package, just twist tight and tied with string. Omit the cold water and put on fire. Since the boiling cook for 1 hour,

Then take it out, not expand, cool it down, as it became lukewarm, placed in refrigerator and allowed to lie down for 3-5 hours.

Time has gone by, roll down, pull out, release from packages.

Our sausage is ready