Our grandmothers are undoubtedly excellent housewives. Their shelves were bursting with homemade preparations, and the cellar was filled with the aroma of all kinds of homemade sausages and smoked hams, the quality of which is not comparable to the store products stuffed with chemistry. But it's not at all difficult to cook such an appetizing sausage at home.
It is necessary
-
- Pork - 1 kg
- salt - 20 g
- sugar - 2 g
- garlic - 10 g
- ground black pepper - to taste
- pork intestines.
Instructions
Step 1
Separate the meat from the bacon. It should be four times more fat. Cut into small cubes and stir. Peel the garlic, chop with a knife and put in the meat. Season with salt, add black pepper. Stir the mass well and place in the refrigerator.
Step 2
At this time, prepare the pork intestines, which are purchased in advance on the market. If they are salted, then they should be filled with water, wait until the salt dissolves and rinsed well. Check that the guts for the sausage are intact.
Step 3
Prepare a meat grinder, for this, instead of a grill, a special sausage attachment is put on.
Step 4
The meat is passed through a meat grinder until the intestine is filled by 10-15 cm, after which it is intercepted with a strong thread and tied. The resulting sausage is not cut off, but the next one is filled and tied again. And so, until all the minced meat ends.
Step 5
The sausage is fried until crisp and served hot. You can smoke it or dry it, then homemade pork sausage can be stored longer. In the latter case, the amount of salt in the recipe is increased.
