For making sausages, I used pork. Lean meat - shoulder, fatty pork belly. Meat and fat cut into small pieces, easy to scroll in a meat grinder. Then spread the meat on the kitchen boards in a single layer and sent in the freezer.

After the meat has cooled so that the edges are freezing and began to crackled, I took the meat and started cooking meat. First used the grille with the holes of medium diameter (3 mm). First I ran lean meat, then fat, after fat.

Then set small, pastyou bars and again ran the meat. All this I did quickly, trying to keep the stuffing is heated as little as possible.

Then I added in minced spices pre-ground fairly finely in a coffee grinder. Quickly mix the minced meat with spices and salt. The recipe includes a nitrite salt (the third part of the total amount of salt) that is important.

Then I shredded the meat to a state of emulsion on the kitchen processor with knives. The minced meat was treated in small portions, slowly adding ice water. Watched that water in any case did not start to be clipped. However, this error could be corrected by adding a little milk powder, starch, flour or mustard powder. In the end, the meat I have has the consistency of emulsion, which is greasy and sticky, but is very easily washed off with cold water. Now a good idea to check the taste of the stuffing - bake the slice in the microwave and, if necessary, try to adjust the taste. Just let cool a mini-chop, before you taste (the taste of piping hot very different from the taste warm).

Then I set the grinder attachment for making sausage. Pork cerevo washed with warm water and carefully filled it with stuffing. Minced meat stuffed not too tightly. I used three cut 50 cm hog casings caliber 38 mm (diameter sausages ready for use).

I tried also to fill the sausage meat into beef (pictured - the thickest sausages) and lamb cheruvu (photo - thin, actually sausages). Then I, as managed, twisted-tied long intestine for sausages with a length of 8 to 12 cm After the sausages a bit dry on the table, I carefully laid them in bowls and sent in the fridge for a day. Although it would be possible to continue cooking in the same day, giving lie to the sausages for a couple of hours in a cool place.

The next day I removed the sausages from the fridge. There were fears that they sometimes stick together (which would suck), but this fortunately did not happen.

Put sausages on the grill, put them in the oven. During the first hour warming up sausages at a temperature of about 45 degrees (C). Then insert the probe (temperature control) in Wiener thicker, set the temperature in the oven 80 C (with fan) and began to wait, when the internal temperature of the sausage reaches 70 degrees (C). It took just over an hour's time.

Removed the sausages, let them cool on the air, and then removed a day in the refrigerator. The next day, the part of sausage links I put in the freezer, and the rest love to eat fast enough.

The sausages came out soft and yet elastic. Color - pinkish-red, not very intense. The flavour is delicate, meat, soft. Spices felt good, but not excessive. Salt, perhaps too much. You can try to reduce the salt content up to 15 g/kg (this was about 20 g/kg). A good casing for frankfurters, looks like - pork casings. Beef - overly dense, and mutton, on the contrary, too thin - it is difficult to work.