Cheat minced on a fine grid. Add the mustard, salt, spices and garlic passed through the press. The mince and knead well.

Pour into ice water and cream. Beat the stuffing attachments for dough, 15 minutes. Remove the ground beef in the refrigerator for at least an hour. You can on the day. Cream take fat, not change to a small percentage or milk, and do not succeed creamy taste.

Colon rinse under running water and put on a special nozzle grinder. Fill the gut with minced meat, but not very tight, that when fried does not burst the shell.

The size of the sausages define themselves by twisting portions of sausage desired size. With a needle to make multiple punctures in each sausage. Then you can boil the sausages for a few minutes in boiling water and then bake them in the oven. Or I just fry in a pan in a little vegetable oil.