Prepare the required products. Minced meat for sausages made with chicken, pork, beef or mixed. I have pork.

The stuffing should be as small. To do this 4 times, pass it through a meat grinder.

The stuffing need to add the egg, salt, spices, milk, butter, cut into pieces. The taste of the sausage will help to create nutmeg. The stuffing need to interfere for a long time, adding milk as needed. Sausage is juicy, if the meat will be moist, not dry. Mixed meat for the night put in the fridge.

For home sausage is the perfect shell will be sheep gut, I couldn't find them, so I use pork. They are stored in a concentrated saline solution, so refined go on sale. Well washed, put on the faucet. Intestine stuffed with meat. If You don't have special attachments for a grinder, you can use a pastry syringe or a 1.5 liter bottle, cut the cone. In the shell the filling will need to submit inside future sausages nebylo air bubbles. The shell does not burst during cooking, not too tightly stuffed. After each cycle (every 15 cm) pulls together threads of the border of the shell. Knot and tie off the other end.

Make a few punctures on the shell with a needle to get out of the air.

Boil the sausages in salted water for 30-40 minutes. Help yourself!