I long ago stopped buying sausage. Probably all will agree with me that even in the most high quality sausage are dyes, thickeners, preservatives, etc. So cook that is meat - preparation time is absolutely not necessary. Just take a piece of beef (or lean pork, or chicken breast). Daubed it with spices and salt, pour a couple tablespoons of Apple cider vinegar diluted in water 1:1. Take a heatproof dish (always with a lid!), on the bottom put a drop of vegetable oil and put the meat. With a knife pierce holes into which insert the garlic. This time in a hurry, so cesnocova just thrown around.

A glass dish covered with a lid. Don't need foil, don't leaking. The meat is baked in its own juice for about an hour.

Thinly cut and now on bread, in a salad or just with vegetables. Even a perfectly dry, the beef was very soft.