Mix pork fillet, garlic, egg, spices, milk and salt. From the nitrite salt is leaving is not a big part for later. I mix everything at once in the blender. Ready stuffing cover with cling film and put in fridge to "Mature" for a period of half an hour to a day. In the preparation of this sausage I stood for 30 minutes. Cut chicken thighs: separate the meat from the bone, watching what not hit particles of cartilage and choose tendon. Thigh meat cut into small, approximately 1x1, cover the remnants of nitrite salt and place in the refrigerator. After 30 minutes, take out the stuffing and meat of the thigh from the fridge, mix thoroughly and spread on a plastic wrap, which keeps the temperature to 120 degrees. I like the photo - the temperature of the stated holds great, never failed.

With wet hands sealing our meat and using the film forming sausages. I "Packed" sausage in 3 layers - the sausage turn out smooth and dense. I got 4 things.

Send in the steamer for 50 minutes. After the specified time, the finished sausage cools without expanding, and not expanding put into the fridge for at least 4 hours (one my family ate before refrigerators). The sausage is obtained with a rich flavor, spicy, juicy, can be cut into very very thin - get it!