The fat is cut into pieces of 0.7-1.0 cm.

Putting aside 800-900 g hams, all the rest cut the meat into large chunks - with a side of 2-3 cm.

Deferred gammon mince with large holes. It will be a binding element in the stuffing that will fill all the voids between other larger pieces. If too lazy to mince all meat and fat, the sausage will lose juiciness. Along with the meat to skip the garlic. It is not necessary to be afraid because, as you know, because garlic sausage smells like sausage.

In minced meat add salt and pepper. Mix well, allow to stand in refrigerator at least 12 hours. Before cooking it is necessary to add in the mince and a little water. So it will be easier to pass to the shell. The casings for sausages are of two types - natural and artificial. Both edible, natural casings wins on organoleptic indicators, however, collagen is ahead of its bacteriological purity. I must admit, faux has not yet done. For getting your need any special adaptations: whether a special attachment on a meat grinder, or sausage filler.

But if there is nothing, and the sausage really want, you can use a funnel with a wide spout. However, in this situation, you may need an assistant. Stuff loosely so that the sausage does not burst during cooking. To form a "snail" or shorter sausage by ligation and torsion.

Before sending in the oven to be baked, make many small holes in the shell, so it does not burst. In the oven to keep approximately 45-50 minutes at 180 degrees.