The skinless sausages are cooked, having previously cut into pieces 7-8 cm in length, such as at one end to a flick of the cross. So boiled skinless sausage resembles a flower. Expandable sheet, folded in two or three lengths (depending on the elasticity and thickness), each piece of skinless sausage is screwed into thin slices and then cheese in the crust, lightly oiled. Arrange on a tray littered with cooking paper and baked in a moderate temperature - straight or lying. Can sprinkle with grated cheese or smeared with broken with a few drops of water yolk.