Meat and fat (in the ratio 3:1) RUB salt and endure the day in the fridge. Slightly podmorazhivanie meat in the freezer and cut into cubes rather small. Then further chop the meat with a hatchet or heavy knife until the consistency of ground meat. Add in the minced pepper and flavoring herbs. The main spice in the English sausage is sage. Because you are unlikely to find it in our stores, you can try to substitute sage for Basil, thyme or marjoram. Even easier is to use a ready set of spices "herbs of Provence". Knead the dough well until the appearance of a viscous and sticky white emulsion. Add in the ground beef filler - bread crumbs. The amount of filler in the English sausages can be up to 30%. It helps to keep the sausage shape by heat treatment. As soon as the meat shrinks, the filler, on the contrary, expanded, absorbing the juices and fat from meat.

Filled with minced pork cheruvu (intestine). I did it manually using a nozzle for making sausages (included in the grinder). Fast, easy, minimal loss of meat.

The ends of the resulting sausage tied with twine. The very sausage them every 15 cm, forming a sausage. Gasket of medium density. Sausages can immediately boil and can hold a few days in the fridge - they will become tastier.

Boil sausages. Boil water in a saucepan, put the sausage in there and then diminish the fire to a minimum. The optimum temperature for boiling like sausages, sausages from 80 to 90 ° C. Aged in water for 5 minutes.

Roast in the oven until Golden brown as pictured. At a temperature of 180 deg C it will take 25-30 minutes.