Meat cut into pieces. Beef - finely, pork can be cut larger. Meat sprinkle with salt, knead, put in a plastic bag and put into the fridge. Stand it in the refrigerator for 72 hours.

Pork and bacon (I got bacon) cut into bars, size 10-12 mm.

Beef slightly podmorazhivanie and mince, using the grille 2 mm. Then whisk minced using a blender, adding a small amount of ice or water.

Spices to be ground finely. Mix all the meat together, add the spices and thoroughly stir the mixture before formation of uniform mass of meat. Generated from minced meat three balls. The weight of each will be about 400 g.

Roll out the mince into an oblong sausage. Take the baking paper and wrap it in a loaf. Two turns of paper will suffice. Try to keep the diameter of the sausage turned out about 45 mm. Bandages sausage thin twine. Withstand loaves of sausage in the refrigerator for several hours.

Put the sausage in the oven and aged for 40 minutes at a temperature of 60 ° C. Increase oven temperature to 80 degrees C and withstanding the sausage at this temperature for another 60 minutes. If you have a probe thermometer, the indication of readiness of sausage is the temperature of 68 deg C inside the baton. The finished sausage is cooled first in air, then in the fridge.