To give the sausage a distinctive ham flavor, meat should be pre-pickle. Boneless pork (1300 g ) cut into pieces, place salt (24 g), glucose (2 g) and stir. In order to flesh sausage had a delicious Burgundy-red color, use a nitrite salt. You can use regular table salt, but in this case the flesh of the sausage will have a grayish color (the usual boiled meat color of pork). Spice at this point is not put. We put the meat into a suitable container and put into the fridge for three days. It is desirable that the temperature at which the meat is located, does not exceed 3 ° C. once a day stir the meat.

Without fat in the manufacture of sausages can not do. Its content in the sausage is 30-40 %. You need to take the hard fat from the back. Fat is also sasalihan. Cut the bacon cubes and add table salt. The amount of salt - any, fat is not pereselilsya anyway. Send bacon in the fridge.

Take out the meat and bacon from the fridge. Fat rinse with water - remove the excess salt. Now it is necessary to prepare the stuffing, and it is desirable that the grid of the grinder had a diameter of 6 mm or more. The meat is mixed with bacon and lightly podmorazhivanie in the freezer. This is necessary in order for the meat grinder cut meat, not "chewed".

Cranked meat grinder. In this embodiment, the sausage meat and fat are ground equally.

Pounded spices. You can manually, it is possible for the electric mills. It is important that the spices were freshly ground. To increase the amount of spices is not worth it.

Add the spices to the minced meat and knead it thoroughly. Knock the stuffing until, until he starts to reach for a spoon, and on the walls of the bowl does not appear the characteristic white patches.

Cerevo cut pork into pieces with a length of 50 cm and fill it with stuffing. Stuffed pretty tight. Convenient to use for this attachment for making sausage attachment to the meat grinder. Firmly tie the ends of the casings of the sausage with twine and turn the sausage into a ring. I got three rings. Put the sausage on the day in the refrigerator. During this time the sausage will absorb the aroma of spices and sealed. Actually the sausage to be hung, but I was just laying on the Board.

Get the sausage and let it soak a couple hours at room temperature - let it warm up. Now the sausage should "cook". In this case, it means that the sausage should be warmed to a temperature of 71 deg C inside. And warm up slowly, slowly. Convenient to do it in a modern electric oven. Insert the temperature probe inside the sausage. Spread the sausage on the grill and turn on the oven. Set the heating mode - the fan, the temperature of the circulating oven air - 80 deg C, the final temperature of the probe - Already 71 C. at 50 C the sausage begins to blush, at 60 C the sausage begins to "Shine" at 70 C somewhere Yes, there will be a drop of fat on the surface. I pulled the cooking process for 2 hours. When the sausage is cooked, it is necessary to properly cool. First cooled in air to room temperature. Then stand in the fridge for 8 hours - 10. Now you can enjoy sausages.