First you need to decide what kind of sausage You like: drier or fatter. In the first case, we will need chicken breast, second thigh, or lower leg. I like when there is both not dry and not greasy. And so we decided, now proceed directly to the preparation. Detachable from the bones, chop in small pieces chicken (about 2*2 cm), add chopped garlic, salt, pepper, a little water and thoroughly knead the dough.

Add boiled rice, mix thoroughly.

Now for the grilled sausages we will need beef intestine. Wash it with salt and fill with stuffing. This can be done through a special nozzle on the grinder. Or very fast and just cut through the neck of the plastic bottle. To fill his gut tightly, taking the air bubbles, tie. For sausage we will need a package of juice circular cross-section. Remove from the pack the top layer of paint. Stuff firmly with stuffing leaving about 5-7 cm of the Remaining edge of the wrap on the meat, press firmly and tie with string or thread folded several times. Placed in a sleeve or package and tie tightly. And so another two times. Our sausage turned out in three layers or sleeves in three packages.

Fried the sausage and place in a saucepan with salted hot water 70-80"C and blanch for 15 minutes the Water should not boil! Cooked sausage is placed in a pot of boiling water. Put on top of the cargo so it does not pop up, cover with a lid and put on low. Cook it for 30 minutes, turn over and cook for another 30 minutes. Allow to cool at room temperature, put on a couple of hours in the fridge. Cooked sausage - ready!

Fried sausage taken out of the water, make a stitch needle in places where the air. I like to fry the sausage in limbo. So it has a uniform color, nice appearance, and a smoky taste. Tie our sausage to the grill and put the grill on the top position in the oven. Install the bottom pan, which scatter the tea leaves of raspberry, cherry, Bay leaf, and favorite spices. This is for a wonderful aroma). To the pan is not dripping fat and juice, sausages, spices, I put a sheet of baking paper with curved edges. Roast at 180 "C for 60 min. Then cooled and give' em in the fridge at least 2 hours. Now you can eat.

Bon appetit! Help yourself to health! And next to the sausage located the little bird whistle!

And this is the view!