The shops have a huge selection of sausages, sausages, small sausages, kupat. Unfortunately, they are often not very useful. They contain colorant, various chemical preservatives and flavor enhancers. But this is so delicious. There is a way out - cook the sausages yourself.
It is necessary
- - about 3 meters of pork intestine
- - 2 kg of beef
- - 2 kg of pork
- - 400 g lard
- - 3 medium onions
- - 2 tbsp. l. dried rosemary
- - 1 tsp. ground nutmeg
- - 3 tbsp. l. dry white wine
- - salt and black pepper to taste
Instructions
Step 1
Rinse the intestines under cold running water, dry and set aside. Prepare all the ingredients for the mince. Rinse beef and pork under cold water, dry, remove films and veins, cut into medium cubes. Peel the onion, rinse under cold water and cut into quarters.
Step 2
Cut the bacon into small cubes. Pass the beef and pork meat through a meat grinder (put the grill with the smallest holes), then pass the onion. Mix the minced meat thoroughly by adding lard, rosemary, nutmeg, white wine, salt and pepper.
Step 3
Place the sausage attachment on the meat grinder and pull the intestines over it. Gently fill it with minced meat and tie it with culinary twine, dividing it into sausages 15-20 cm long. If air bubbles have formed inside, pierce them with a needle.
Step 4
Sausages can be fried in a pan, they can be baked in foil, they can be boiled, but they are best cooked on charcoal. Serve with fresh vegetables and mashed potatoes. You can store such sausages in the freezer for up to six months.
