Time does not cost in place. For two years passing from the moment of appearance the first book "Колбасstory", my looks changed. Some, before seeming interesting, sausage products lost the attractiveness. But new directions appeared for flight of fantasy!This edition was entered by the recipes of sausage products from byproducts - raw material underestimated and rarely used by колбасниками. On the counters of meat shops lie heart, liver, languages - only these byproducts are well acquainted to the townspeople and are in demand for them. The scar, buds, brains, lung, udder,, correctly prepared and prepared, at times are opening for people distant from rural life. Byproducts allow to create unusual on texture, very delicious, with a beautiful picture on a cut headcheeses, galantines, stalemate.Accessible and easy-to-use raw material is meat of bird. It serves by wonderful basis for sausages and sausages, allowing to play with taste due to addition of different mixtures of spices. The pinky stuffing is an excellent background for creation of unusual pictures on a cut.Certainly, I did not deprive attention of good from pork and beef.My credo can be phrased: "I draw meat"!. To do sausage original, distinguished on a counter among usual - this task carries away me. Original appearance sausage good, picture on a cut must catch the eye of customer. The turn of consistency and taste, successful combination of текстур and spices comes then.It is a game with a consumer, there are not losers in that. In my order there is an enormous amount of combinations of three basic ingredients of handicraft sausage : meat, fat, spices. That, who this arsenal will seem to poor, wrongs. Knowledge of technologies, produced experience and a bit imaginations allow to create the new and new compounding!