Fillet cut into pieces. What would chicken easier was twisted in a meat grinder, I freeze it slightly and cut into long wedges - so it almost never scores a film the meat grinder.

To grind the meat. At first, the noise fillets through a large nozzle, then again through a fine. Add spices to taste, I add 2 tsp: I have a ready mix, you can add according to your taste, but I definitely recommend coriander, nutmeg, black pepper and ginger blend very well in poultry meat. And through chesnokodavilku wydeven garlic. Add all the salt.

Add the cream. What would our fried sausages were juicy need to add 20% of the total weight of the stuffing liquid, in my case, 2 kg of mince add 200 ml of cream. Fat choose any - I have 10%. Mix up carefully, so the stuffing would have absorbed all the moisture and become viscous and sticky and sent for 8-12 hours in the fridge for aging.

Unfortunately, in the valid ingredients missing shell, as I write this, its needed in the recipe. I like this, natural pork belly - today I bought in Auchan. If your city has no such shop, you can purchase via the Internet. Using a special nozzle on the grinder - horn, form our kupaty. Next, be sure to check out the sausages - all the voids that were formed from the ingress of air and pierce a thin needle. These kopacki you can fry, bake, boil, or freeze for long-term storage. Bon appetit!