Assemble the ham (set the bottom to the lower level), place the minced meat in the sleeve with the knot down. Tamp the minced meat, lightly tapping the form on the table. This set (weight ) of products fits in the ham from edge to edge.
Wrap the film from the sleeve inside the mold, install the top bottom, and the springs. Remove the preparation to the refrigerator for 10-12 hours.
Next, place the ham in a pan and pour in water (there should be enough water for the form to be completely submerged with a supply of water). After boiling, cook the sausage at a slow boil for 1 hour. After a while, remove the ham from the pan, let it cool completely, then put it in the refrigerator (without removing it from the mold)for 6-12 hours. During cooling, the sausage is even more compressed. The output is ~750-800 g. You can cut it into thin slices.