As an integral part of the home-made sausage I really like the rice. Of course, it could be any figure, but the decorative mix parboiled and wild rice "bubble MIX" from the "Mistral" in this case preferred. Rice cover with cold water (1 tbsp.), put a pot of rice on the fire, bring to boil, reduce fire and cook until tender. Set the rice aside.

Make the stuffing. Turkey meat (I have a boneless thigh) to wash, dry, cleaned from the films and tendons. About a third of the meat cut into cubes (can be streaks). Grind the remaining meat in the stuffing with the processor or grinder. Stuffing (I got 510 g) set aside.

Gonna marinate meat, cut into slices. I will show two kinds of marinade. First in the poison ivy. A little help. Sumac (Rhus), a genus of plants of the family anakardievyh (Anacardiaceae) with alternate simple or compound leaves, small greenish or yellowish flowers and red berries. True sumac or shmak (Rh. coriaria) with pinnate leaves, delivers tanning material sumac, common in the Mediterranean region; Japanese sumac (Rh. vernix) yields the famous lacquer. (Yandex. Dictionaries. Brockhaus and Efron, 1907-1909). In cooking, used as ground spices, the berries of one species of sumac, having a reddish-maroon color and sour taste. Everything is very simple - chopped meat add 1 tbsp. without top spices, mix well. Put in refrigerator for 40 minutes.

Now the marinade from the tea. Black tea pour 300 ml of boiling water, add a solution of salt, pepper, Basil, stir and infuse. For marinating use the cooled and filtered solution, submerging the meat inside. For such small pieces of 30-40 minutes will be enough.

While the meat is marinating, make the dough for tortillas. In a bowl, mix the flour, semolina (for lack thereof, feel free to use regular semolina), yeast, salt and sugar. In a glass of cold water pour a tablespoon of vegetable oil, stir and pour into the prepared dry mixture. To replace the batter with a spoon. You only need to ensure that no more dry "plots." Cover the bowl and leave the dough to rise for 40-60 minutes.

It was the turn of sausage meat. Previously cooked minced salt, season with spices and knead thoroughly. Add the marinated meat (tea marinade to drain the meat a good squeeze) and boiled rice, mix well with your hands.

Proceed to the formation of sausages. This can be done in two ways: roll up the meat in foil to form a "candy", twisting the ends, wrap with cling film. You can unsubscribe from the foil and use plastic wrap, increasing the number of wraps. Cooked sausage steamed for about 30 minutes. After the cooking sausages should be cool. If you don't like meat jello, liquid, formed by boiling, should be drained.

While the sausage is cooking, prepare the pellet grill. I should warn you that the dough is quite sticky, but this circumstance is easily overcome by sprinkling the work surface and roll out the cake flour.

Fried tortillas on a well-heated dry pan, both sides, to the characteristic stripes. If you fry the tortillas in a normal pan, they will rise up. Thus, the resulting "pockets" can be filled with favorite salad.

By adding to wheat flour semolina (semolina), cakes turn out springy and very soft. This softness is not lost during cooling, which is valuable. I should add that from this dough you can cook bread and cake in the oven. For the recipe cakes, I thank Julia La Perla, LJ.

A sandwich made with care and love, your counsel will appreciate. My appreciated.