Sausages are loved by many for their delicate texture and milky taste. Homemade sausages can be a special treat on your table. It's easy to prepare them. The main thing is to make minced meat and prepare the shell.
It is necessary
-
- 1 kg of meat;
- 1 egg;
- butter 100 g;
- salt 21 g per 1 kg of minced meat;
- 50 ml. milk;
- nutmeg 1 g;
- ground pepper;
- boiled water;
- small lamb intestines;
- threads.
Instructions
Step 1
Prepare the minced meat. It can be pork, beef, mixed, or chicken. Meat for homemade sausages should be chopped as much as possible. To do this, pass it through a meat grinder 4 times. Add raw egg, milk, butter, salt and spices. Cut the butter into 0.5 cm pieces. The nutmeg will create the familiar taste of boiled sausage.
Step 2
Stir the minced meat for a long time, adding water as needed. The secret is that the minced meat is moist, not dry, then the sausages will turn out to be juicy. Refrigerate overnight.
Step 3
Prepare sausage casings. Ideally, these are lamb intestines. They go on sale in a purified form. Since they are stored in a concentrated saline solution, it remains only to rinse with water, putting them on the spout of the faucet and substituting a bowl so that they do not float away.
Step 4
If there are no intestines, you can prepare a casing of artificial material. Take a roasting sleeve. Cut into strips 8 cm wide and 50 cm long. Join the edges to form a long tube. Clamp the edges between the two metal rulers, backing 3 mm on each side. Go through the lighter to solder the edges.
Step 5
Stuff the shell with minced meat. Tie one end with a knot, pull the other over a pastry syringe. You can cut the neck taper off a 1.5 liter plastic bottle. Serve the filling in the casing, avoiding the formation of air bubbles inside the future sausages. Do not stuff too tightly, otherwise the casing may not be able to withstand the load. Pull the edges of the casing with threads after each next sausage. Tie the other end with a knot.
Step 6
Use a needle on the sheath to make many, many punctures. This is necessary so that air escapes from the sausages and the shell does not swell during cooking.
Step 7
Cook the sausages, but don't overcook. It is necessary to get a semi-finished product. There is a special technology for this. Boil the sausages at 70 - 90 degrees for 50 minutes. Do not let the water boil. It is necessary that the minced meat comes to readiness without boiling.
Step 8
Store the sausages in the refrigerator for no more than 5 days. They can be fried before eating, or they can be heated in boiling water.
