Chicken and Turkey cut into pieces, held in the mouth of the grinder; In a dry bowl, mix salt and spices - put the meat, stir and leave for 1 day in the refrigerator;

Meat mince with a lattice 2mm — 2-3 times; stir to absorb free moisture, adding a little ice milk; Shell rinse under the tap to give elasticity;

To fill the shell is not too tight, then with a twisting to form sausages desired length; Caught somewhere air — to pierce with a needle; Hang the stuffed sausages at room temperature for 2-3 hours;

Next, the sausages lay on a baking sheet in oven; one of the sausages to stick the temperature sensor; Keep in the oven for at least 3-4 hours (with a fan), gradually and slowly increasing the heat of the oven during the entire time up to 80-85 degrees; Flip the sausage 1-2 times; the Sausage is ready for the temperature inside them 69 degrees;

The finished sausage fast cooling under a cold shower, wipe it and store it in a cool place for 8-10 hours (until cool); Then I have most of the sausages are frozen, then to get, thawing and/or cooking/steamed/ in either case — no more than 2-3 minutes of cooking; Can be Packed in vacuum bags and store them in the refrigerator;