Sausage with three kinds of meat. But the meat is cooked different each time, so it is necessary to cut different pieces. Veal cut very small, slightly larger than the pork and chicken only bigger. My family don't like fat, so the fat in the sausage a bit (without it altogether impossible, since the sausage will be dry) and cut it even smaller than veal, so that when baking it is almost entirely melt and it was almost not noticeable.

Salt, add your favorite spices. I added freshly ground mixture of peppers. I was crushed the garlic with a knife, and then grind the same knife with salt. So he gives a lot of juice.

Next add the wine and stir. I wrote 100 ml. actually, I add the eye and stir the beef until it is quite not capitalise wine. I wrote in the ingredients, I prefer to marinate dry or sweet white wine. I like the easy slatinka that it gives the meat. Favorite wine for marinating - "tamyanka" Next I put the minced meat for 2-3 hours in the fridge to marinate.

Here on the website, I found a way to fill sausages without a special nozzle on the grinder with the neck of the plastic bottle (for example here http://www.povarenok .ru/recipes/show/348 74/). Fill intestine, forming sausages "beloved" long. Then put in the fridge overnight.

This morning was bake. And then I had a dilemma. To pierce or not to pierce?! That is the question! If you puncture, then sausage when baking will not burst, but will flow out fragrant juice. If not pierced, the juices will stay inside, but there is a risk that the sausage will burst and the juice will flow out even more. I took a chance and did not pierce it. I greased sausages and grill with sunflower oil. Under the grill put a pan with water, with sprigs of rosemary and cherries. It gave the sausage a little "barbecue" flavor. All recipes recommend roast for 1-2 hours. But my sausages were ready after 40 minutes at 180 degrees. Readiness is checked with a toothpick. If the sausages are solid and the juice from them clear, then - ready! I didn't keep longer because do not like dry meat. Let cool, cut and serve! I could not resist and while my family slept, one ate right hot!