Prepare minced chicken.

Add a tablespoon of mustard and mix thoroughly. If you are in a hurry, let the mixture stand in the refrigerator for an hour.

Finely chop the sausage or smoked - the smaller, the more fragrant will be the roll. Add the sausage to the stuffing.

Grate shavings of carrots and cheese, donate them to the mixture of mince and sausage. If you have cheese slices, just slice it finely.

Add two raw eggs and a little chopped parsley.

Thoroughly mix the ingredients. Salt is not necessary if you have enough of the salty sausage and cheese. If not quite a pinch of salt. Spice is also optional, but can add any to your taste.

Add semolina and mix well again If you like a denser texture, you can replace semolina 2-3 tablespoons of starch. This requires a particularly thorough mixing. The finished mixture is put in vecinity and simmer 1 hour. If there is no vecinity - can be baked in the oven. Use the silicone form in the shape of a brick. The temperature 180-200C, time 45-50 minutes depending on oven. If there is no form, then lay the mixture on a double layer of foil and make a tight "sausage", don't forget to secure the end. In foil, the cooking time will increase to 60 minutes.

Let cool the finished loaf to room temperature, then it will not crumble. Slice, taste, enjoy!