What you will need to start the process...

Prepare what I call stuffing. Stew to remove the extra (cores, skins) and finely cut. If anyone has a grill for homemade sausage - loop Mincer. Bacon, onions and garlic "skip" through a fine grate grinder. Knead...

Spices grind in a coffee grinder. This, of course, does not apply to the mixture "Provence herbs"...

Fillers: - mushrooms cut into medium cubes and fry before sex preparedness; - sun-dried tomatoes and peppers to thaw (if anyone in the oil to send in a sieve and drain off), cut into cubes; cheese cut into small cubes; - chopped cilantro; - prunes, if you really soft - just finely chop if hard - it is better not to long soak...

From a given amount of raw material I got 2.4 kg of meat. Divide it into 4 parts and mix each with its filler. Add each of the necessary spices and thoroughly mix with your hands...

Stuff the belly. It is convenient to do by using a grinder with appropriate attachment...

Get 4 rings of sausage, lay them on a plate and sent to the days in the refrigerator (or at least for 12 hours). It is necessary that the meat "met and became friends" with fillings and spices.

Begin baking. Here is here are the details: - before baking our "semi" should be removed from the refrigerator and allow them to stand in the kitchen for a couple of hours; - it is also necessary to pierce the circles of sausage every 2...3 cm with a thin needle. Not 5, as usually write in the Internet, and not a toothpick as recommended there. Spread a circle of sausage in a pan (cast iron, of course), from top to pour a little vegetable oil and coat with tassel and sausage and the pan. Bake in pre-heated to 200 oven for 23 to 25 minutes on each side...

Get these sausages. Now the recipe each: Sausage with mushrooms. Beef 600 g Mushrooms (roasted) 200 g Bay Leaf 2 pieces allspice 5 PCs nutmeg ¼ piece of Intestine 1 m Sausage with prunes. Beef 600 g Prunes 100 g Bay Leaf 2 pieces allspice 5 PCs nutmeg ¼ piece of Intestine 1 m Sausage with cheese and dried pepper. Beef 600 g of dried Pepper 100 g Cheese 100 g herbs of Provence 1 tsp ground white Pepper 0.5 tsp. Colon 1 m Sausage with fennel and sun-dried tomatoes. Beef 600 g of Tomatoes 200 g of dried Cilantro (or dill) ½ bunch Pepper white ground 0.5 tsp. Colon 1 m More details: - please note that all of the fillers, except for the plum, make up 3-third part by weight of meat, and its in half. Don't know why, but the greater of number of prunes is tearing colon (and I may accidentally coincide). In General, in this option, I suggest just in case "dose" of filler to increase... the chicken is different and cooking time will be allocated juice. Sometimes a little, sometimes a lot - you'll never guess... when you turn the ring sausage extra juice drain. Usually leave the juice for about 5 mm... That's the whole recipe. Bon Appetit!