Place the rice in a coffee grinder and grind it into starch.

Pork neck, shoulder and fat grind in a meat grinder with small sieve. Add salt, sugar, pepper, paprika, coriander, nutmeg, rice starch, garlic. Pour in the water.

If you have a blender with a bowl, knead the minced meat until smooth or knead it with your hands. Prepare cerevo. Wash off the salt under running water inside and outside.

Fill cerevo meat. If you are going to form small sausages, leave with two sides 5 cm empty casings. Put the sausage in a deep container, cover with cling film and refrigerate for 12 hours.

During this time, the "Mature" mince and soaked with aromas of spices.

Now, if you want, form a small portion of the sausage, twisting cereve after each. Place in a steamer and cook at 85* 40 minutes. If steamers no, you put the sausage in a colander, put a bowl of water big in size and also cook for 40 minutes. (Water in any case should not boil!) If you have a kitchen thermometer - the willingness to check even easier. The temperature inside the product needs to be 75* the Second option you can cook these sausages in salted water. But in this case, the water must not boil! They are prepared in water at the same temperature (85*) 15-20 minutes. Then briefly fried.

Clean the onion, wash, chop. Fry in vegetable oil. Add the sauerkraut, Bay leaf and simmer over low heat until tender, from time to time adding water so that the cabbage does not burn. Add sugar to balance the taste. Pepper, if necessary, salt.

Briefly sauté the sausage in olive oil on both sides until zolotisty. Forming a ring place on a platter braised cabbage, sausages for beauty can be cut obliquely. Bon appetit!