Sausage "Doctor" in a ham maker almost according to GOST

Oh, don't get dirty on me yourself!

[Now the question for me is at what temperature to cook it and for how long. I want it to look like a sausage, and not just a meat casserole.]

She put the ham maker on maturation, and left the minced chicken / pork 600g. I decided to make a milk sausage. I kneaded with a mixer, a stationary blender (it's hard, you can see more milk needed to be poured in).
I could not think of what to cook, I wanted to wear silicone round ones for cake, but then I put a bag for baking in a ceramic oblong shape and sausage mass inside.
Now the question for me is at what temperature to cook it and for how long. I want it to look like a sausage, and not just a meat casserole.

Oh, Alla, I also cooked such sausage in ordinary ceramic mugs! And the thought was to expose it as a separate recipe, but did not have time to take a picture, so quickly they ate everything! Perhaps I will do more. Cooked for two hours at 72^about.

The recipe is attractive and enticing. Be sure to do

I did not wait for an answer to my question, I baked it in the oven at a temperature of 100 degrees. I put the biovine thermometer on the oven grate, t ranged from 90 to 100.
Now it is cooling down, then in the refrigerator, I will cut it in the morning. The appearance and smell are pleasant, the liquid drained 100ml is very tasty.

I'm afraid that 100^about the temperature is high for the sausage. But in any case, it cannot be tasteless.

[Larissa]

Larissa, our voltage is weak, you set it to 100, but in fact it is much lower. My oven does not show the temperature, so I measured it with a thermometer.
In the finished sausage, the temperature was 87 degrees.

I also cooked such a sausage in ordinary ceramic mugs

it's a long time ago, this sausage is in my bookmarks, the recipe is in demand, teskomovsky ham makers to help

it is possible that many now have ham makers, but now I don't make a lot of sausages in a multicooker on heating, the result pleases

the sausage is dense, cut thinly, I do it with a slightly reduced proportion of nitrite salt, there is a sausage taste, there is pinkness, we have enough