Chilled meat mince with a lattice 2mm - 2 times; Dry ingredients mix in a dry container, add in the minced; to Disturb for a long time, if the hands - wearing gloves, gradually adding cream until smooth and sticky consistency of the meat and absorb all free moisture; Remove the meat in the fridge for a day;

Fill meat shell tightly, then tie up the shell, forming sausage 11-13cm long;

Leave sausage at room temperature for 2 hours;

Pour sausage slightly warm water in a deep container to container to attach the thermometer (so that the sausage does not pop up, put the top plate upside down); to Put the container on a slow fire and gradually heated to 80 degrees (for 1.5 hours); After reaching a water temperature of 80 degrees to keep the sausages for 20 minutes (or until internal temperature of sausage 68 degrees);

Quickly cooling the finished sausages under cold water, dry and put into the refrigerator;

Then you can sivakumaraval parts or freeze what is not immediately eaten; to Eat like a normal sausage - heating them or roast;