Hello! To begin with, that will talk about their experiences. At first I had doubts and even when it was all ready and only had to cool, the doubts only grew, but as soon as tried, everything disappeared) a Very tasty dish, something similar to a rustic pate. Tender, tasty, not falling apart, cut like a sausage, and keeps the shape. Just want to say that I took not fat (as written in the recipe), and bacon streaked with meat. So, let's begin. Liver washed, freed from the films, cut into small cubes or pieces (no more than one cm). Do the same with lard or bacon (small pieces not more than 1 cm thick). Add the eggs, semolina, flour, chopped garlic, salt and pepper to taste (pepper, I did not regret, very fragrant happened)

Mix well. Here's the stuffing turned out!

Then the author advises to put in the usual cellophane bags and tie with a thread. I laid out on plastic wrap.

Wrapped the meat in several layers of film are engaged with two sides of thread. Here are two sweets I got)

Heat the water. Immerse in it, the sausage. Once the water comes to a boil, cut heat and simmer under cover for two hours on low heat.

Ready "sausage" cool and remove overnight in the refrigerator. Bon appetit!