Make thinly shredded egg omelet called kinshitamago.
Spread the kinshitamago on the entire surface of the guinea fowl from １ with its skin side facing down; put the salsicca onto it, roll it into a cylindrical shape; and tie it with kitchen string.
Stir-fry the skin side of the roll from ３ until crispy and savory.
Put the garlic, sage, green peas, and chicken soup stock into a BLISSIO; place the meat from ４ into it; and put the lid on the BLISSIO. Heat it in an oven at 180°C for 20 minutes. Then let the meat steam in the BLISSIO for 10 minutes after taking it out of the oven.
Cut the guinea fowl meat into pieces, and arrange the pieces on a plate.