Will probably never forget how in the early 80s, as a very young kid, we went after school to the grocery store and bought a milkshake or lemonade and a few sandwiches and sausage. Did those boutiques this plump aunt, two hundredweight in weight, but did it so brilliantly as it is now a highly skilled bartender mixes cocktails. Three swings of the cutlass (which you can kill a dinosaur) – bread and sausage cut, the butter spread, sandwich on the plate! And the sausage was really made of meat, and not "hot pink jelly" of unknown origin, which is sold now. So I wanted to recall the "taste of childhood". Recipe and technology was taken from the Standards of the Soviet times, although to fully replicate the industrial technology building – is hardly possible. I want to say – to prepare this recipe definitely requires three things: scales, thermometers, and nitrite salt, the rest can be varied. Let's start bless!

Meat wash, dry and clean from lived and films. Fat better to leave...

Meat grind in a meat grinder at the "sausage" lattice (the largest), add salt, stir, cover with film and refrigerate for 7 to 8 hours. During this time, preferably 2-3 times to mix...

Salted mince them with a meat grinder on the smallest lattice three times. When the third grinding slowly added to the chopper half the volume of ice water. During these operations closely follow the temperature of the meat. It should not rise above 14...15 degrees. If necessary, interrupt the process and cooled the meat in the freezer...

Egg and knead...

Add the mixture of dry ingredients and knead...

Interrupting a blender, slowly adding the remaining water...

Stuff the shell and bandages, as shown in the photo. Stuff should be tight. If somewhere under the surface, still formed of the void – it is necessary to pierce them with a thin needle...

Dip the sausage loaf in the room temperature water, turn on medium heat and slowly bring the water temperature up to 70, with a maximum of 72 deg. Adjust the flame so that the water temperature remained stable. We wait for minutes 5 – 10. If the temperature "not jumping" - stick the probe thermometer into the loaf sausage and continue cooking until reaching 70 degrees in the center of the loaf (this time it took me about 35 minutes). Get the sausage and cooled in ice water for 15 minutes.

Put the sausage on hours 8 – 10 in the fridge...

That's the whole recipe. Bon Appetit!!! Some details: - for the exact amount of nitrite salt is necessary to weigh the trimmed meat, and even better – weigh the meat; from salting meat and dressings loaf requires careful monitoring of the temperature of the meat. It should not exceed 14 – 15 degrees. If the temperature is rising – cool pot with meat in the freezer. In the summer, when hot, put in the freezer even the mechanism of the grinder; - it will be good if You have the farm there is a really powerful blender – you can grind meat "emulsion" immediately after salting and not to bother with triple scroll through a meat grinder; ice water is put in advance in the freezer convenient vessel with water and refrigerate until the appearance of an ice crust. - if You will fill the shell of large caliber with a grinder – I advise you to invite assistant. You will need both hands, that would be tight to fill the shell, and someone from the household may push meat into the grinder; in this recipe I increased the norm of nutmeg and pepper. This, of course, is at odds with the formulation "Doctor", but my family prefer.