At the beginning of the recipe I want to give advice: don't make sausage without nitrite salt! Nitrite salt is not only color and taste, this is protection from botulism and Salmonella! Take care of your health! Divide the meat into two pieces, 1 kg. One part being scrolled in a meat grinder, and the other cut into pieces of approximately 1,5x1,5 cm Although it could be even bigger: 2-2,5 see

Then the minced and sliced meat, spread separately in packets, distribute the meat as thinly as possible and put into the freezer to cool. Also cooled in the freezer the water. We need to cool the meat to a point where it will be covered with ice crystals and starts to "grab", but inside is still soft.

When the meat is cool enough, take out the stuffing, put it in the food processor, fill ice water, add salt 20 g (10 nitrite+10 cooking) and beat in to a state of emulsion, or well close to it. And be sure to follow, in order to process our emulsion not warm above 12 grams. With is important! Just say, take care of your technique and do not put all the mince, I divided into 4 pieces, while one mixed, the other waiting in the freezer!

When the emulsion is ready, we again put it in the freezer and start taking meat. To the cooled meat, add 20 g of salt (10 nitrite+10 cooking) and start to carefully knead. Knead for 5-10 minutes, to the point where the meat color changes to brown, the mass will become sticky and viscous and just watching what not to overheat the meat.

Mix the emulsion, meat and spices. I have spices GOST№1 (for sausages flour), the composition you see. You can add black pepper, nutmeg (or cardamom). Mix thoroughly, whatever pieces of meat are evenly distributed in the emulsion.

Fills the shell, I used the collagen 65 caliber. Fill them by using a grinder with a special attachment "Tarsus", or using a sausage filler or by hand, I stuffed the meat grinder. Fill them tightly, air bubbles and pierce with a needle. Got two of these loaf of sausage.

As such, the sausage is sent to "Mature" for a period of 4 hours to days the longer you lie, the better. Start the heat treatment: 1 hour in the oven at t40 1 hour in the oven at 2-2 t60,3 hours in the oven with convection (if any), be sure to put a bowl of water with temperature from 75-84 main thing is not to exceed t84 - otherwise you will get "edema" (let out all the moisture, the sausage will depart from the shell to shrivel up and become dry cutlet). If you have a food thermometer with a probe, the sausage is ready when the inside of the loaf t will reach values of 69 to 72 degrees.

Once ready, cool the sausage under cold running water and put into the fridge for 4-8 hours, and then enjoy the taste and praise from the family! Bon appetit!