Chilled thigh mince with a lattice 2mm; Add spices (can be a little salt to taste), cream, chilled, finely chopped onions;

Interfere with long and carefully to absorb all free moisture and form a sticky ball of meat with evenly distributed onions; Leave the meat in the refrigerator for at least 2 hours, maximum a day;

Cerevo can take any kind (pork, beef or lamb), I used pork; Cerevo rinse under running water, wring out the excess water and stuff in her stuffing, not too tightly; to Form by twisting in different directions, a small portion of the sausage, with a length of 10-13 cm; to Give the sausages to lie there for 20 minutes;

Next you need sausage to cook at 85 degrees for 10 minutes on a 1 cm diameter, i.e. in my case it is 20 minutes (good use of the slow cooker with the function of Multipower (but can be a pot of water and thermometer); Why you need a cooking? To preserve all the tenderness and juiciness of sausages and to avoid bursting of the shell, sausages obtained a ready and useful, they can be stored in the refrigerator or the freezer, on the grill, they need only to be heated on the grill - a couple of minutes to make them warm and with a light smoke aroma! That's all, Bon appetit!