Skip lungs, liver, bacon and onions through a meat grinder with a large grille.

Add crushed into the palms of cereal extra – it is extra! – from "Mistral".

Add herbs and spices. Mix well with a spoon.

Add milk stir until smooth balls. Mix well.

To break a lot of immersion blender. I have not achieved full uniformity, we prefer it that way. Let stand the meat for a couple of hours in the cold.

Guts – I have ready salted, rinse off the salt, tie one end and to the Assembly to pull on the stuffing horn attached to grinder. Fill the gut with minced meat, molding sausages of medium size. If horn no, you can use the cut neck of the plastic bottle. Sausages to pierce a thin needle – I deliberately keep insulin – a couple of times on each sausage.

Ready sausages cover with cold water and gradually, slowly, bring the water to 90 degrees. To withstand the sausages at this temperature for 30 minutes, turning occasionally. I do it in slow cooker mode control, used to cook sausages in the oven – where I have heat coming from 60 degrees. The main thing – gradualism and lack of boil. Then quickly cool in ice water, wipe and put into the refrigerator. When serving, cut into slices.

However, the hot sausage is also very tasty and great smeared on bread!