In a day or two before the picnic, you must prepare a "semi-finished". 1 – Turkey breast mince with a large!!! grille (grille desirable for home-made sausage) along with half of bacon, one onion, one Apple and four cloves of garlic. Add 1,5 tsp salt, 1 tsp pepper (suggest white), 2-3 tsp. dried sweet pepper and prepared mushrooms. If You have the mushrooms – enough to lightly fry the pieces, if dried – soak, boil and cut... again, not small. Knead the dough. 2 – pork and beef, along with onion, Apple, remaining half of bacon and garlic are also sent to slaughter. Add 1,5 tsp salt, 1 tsp pepper, 3 tsp of sumac and a bunch of finely chopped cilantro. Knead the dough.

Stuffed with guts. It is not necessary to tie up every sausage thread. When you reach the desired size just gut them and stuff next. Put the sausages on a platter, sent to a day or two in the fridge. Let "ripen"...

A couple of hours before cooking the sausages should be removed from the refrigerator. Let them "warm up" at room temperature...

Fry on the grill on the "gray" charcoal. There are nuances: - before installing the bars on the grill, I advise to sprinkle the coals with coarse salt before putting some sausages on the grill coat them lightly with vegetable oil, immediately after putting some sausages on the grill, it is desirable to make several punctures with a needle or toothpick (preferably a needle), - suggest "first time" to fry meat sausages, and then "bird" - the frying time for the barbecue and not give too many factors. Readiness check using puncture: if you highlight a lot of juice, let it still stand up, if a little time to remove, if not there is a juice - Congratulations - too dry!

Get these sausages here...

Bon Appetit!