The original had three legs, which I washed (after cutting the meat from the bones 1 kg), cut into cubes 1.5-2 cm, pepper and carrot sticks, nuts broken by hand into small pieces.

In a large bowl, mix minced meat, vegetables, nuts, salt, seasoning to the chicken, grated garlic, gelatin, instant (to pour out from the pack, do not dissolve in water!)

And begin to form our sausages using edible film to roll film, put 1/4 of the stuffing and wrap the sausage, twisting the film on the stuffing, as tightly as possible.

Wrap the sides.

And try to twist the film around the sausage in different directions to wrap it more tightly.

Hands oblavlivaemye film from all sides, total of 4 sausages.

But as I feared from the film spilled the juice while cooking, then to be safe, put each in a new package, squeezed out the air and tightly tied.

In five-liter pot with a wide bottom poured two and a half liters of water, brought to a boil, put the packaged sausages on top covered with a plate (so that the sausages were fully submerged), cover and cook on low heat for an hour. Then turn off the heat and leave in saucepan with lid on for 15 minutes, then with a slotted spoon, carefully, one by one, remove the sausages, put on a tray to cool (don't worry, the sausage will literally"live") several times to turn from side to side. Cold sausages for 8 hours to clean the refrigerator.

In the morning, after standing in the refrigerator the sausages were submitted to the people, who, appreciating the taste and naturalness of the product, quickly wiped the strategic reserves.