Scrollable meat on the meat grinder with a large grille. Cooled stuffing in the freezer to "setting" - on the surface appear ice crystals, on top of the meat is already is a little bit firm, and inside soft. Frozen minced meat is mixed with salt (sodium chloride+nitrite), thoroughly kneaded and put into the fridge to Mature for a period of 4 to 12 hours.

"Ripe" meat mixed with paprika powder and spice mix. My spices were like in the photo.

From the paprika, the meat acquires a soft orange color and nice aroma from spices.

Stuffed shell, I have collagenous a 45 caliber. I made sausages are not great at 22-25 cm Turned out their 3 things. Further heat treatment: 40 minutes in the oven at t30-40 degrees 40 minutes in the oven at t60-65 degrees of 1.30 in the oven with convection (if any) in t75-80. Or until sausages inside t69-72 degrees is for the lucky owners of a thermometer with a probe. The last half hour in the oven put a bowl of water. The finished sausage take out, let cool under running cold water and put into the fridge for a period of 4 to 8 hours and then you can try! I liked the gestures at least, of ingredients also, and the result is "bright", in all senses :-) help yourself! P. S. the Only thing on your taste I would have made a much spicier, next time I will add pieces of dried hot pepper.