Take beef and pork in the ratio of about 50/50, in my case, 650 gr., +/- 20-30 gr. them in a meat grinder or in a blender. Add farmer's cheese - 200 gr. (it is important that the cheese was high quality, he has to "melt" during cooking), egg, onion, garlic, salt, nitrite salt and mix everything.

Add spices, I like the photo and stir again. Involved beef put into the fridge to "ripen" for a period of from 30 minutes to a day. I lay night.

Chicken fillet cut into small pieces, about 1x1, a little bit sprinkle red pepper and salt and nitrite are also put into the fridge to Mature.

After our beef is Mature, mix the chicken pieces with the main stuffing. Beat in thoroughly, whatever pieces of chicken are evenly distributed across the meat stuffing. Roll out heat-resistant plastic wrap, wet hands formed and the sealing of our preparation and with the help of film wrap sausage. I always "pack" sausage in 2-3 layers, so beautiful and regular in shape and well compacted stuffing.

In the compartment for collecting condensate in a double boiler, put garlic, allspice, Bay leaf, cloves - all of which are fragrant at hand! I don't know will steam inside the sausage, but the aromatic ecstasy to you and your family at the time of preparation is guaranteed!

Put in a steamer for 50 minutes. After 50 minutes, the finished sausage is not freeing from the film cools, and then at least 4 hours put into the fridge, as well without removing the tape. And your sausage is ready! Juicy, flavorful and 100% natural! White roundels - this is our fillet pieces, very elegant looks and any excess fat! Bon appetit!