Homemade sausages, juicy and aromatic, will always surpass those sold in the store in their taste. To prepare sausages, you will need pork or chicken meat. Sausages can be served as a stand-alone dish or as a side dish.
To make homemade pork sausages, you need to choose high-quality meat. It is desirable that there is not too much fat in it, but it must be present. If there is lean meat, lard is added to it. 0.5 kg. fillet is enough 100-150 g. In addition, you will need a couple of medium-sized onions, 3-4 cloves of garlic (for those who like spicy food, you can take more of this ingredient), salt, pepper, spices to taste.
There should be no problems with the preparation of minced meat. The process is simple: the meat and bacon are cut into small pieces, the vegetables are peeled, the onion is cut into 4 slices, the ingredients are alternately put into the meat grinder. When the meat mass is ready, add salt, black ground pepper, spices.
To make the pork sausages more tender and juicy, it is recommended to rotate the minced meat twice in a meat grinder.
You will need a plastic bottle to mold the sausages. You can take 1, 5 or 2 liter. The wider the neck of the container, the thicker the sausages will be. Therefore, everyone chooses the option that he likes best.
An improvised apparatus for molding sausages is made as follows: 15-20 cm recede from the bottom of the bottle and a part of the plastic container is cut off. This can be done with a sharp knife or scissors. First, a small hole is made on the cutting line, a knife is inserted into this opening and the bottom is separated from the neck. The bottom is turned over and inserted into the top of the bottle. You should get an apparatus that resembles a syringe.
Minced meat is placed in a container with a neck and squeezed out with the bottom of the bottle. The length of the sausages may vary, but it is desirable that they are all the same size. After that, these sausages must be fried in butter or vegetable oil. Sausages are served on a paper towel. It will absorb excess fat.
Besides pork, you can make chicken sausages. The principle of cooking minced meat for this product is the same. The ingredients are as follows: 0.56 kg chicken fillet, 100 ml milk, 30 g butter, 1 chicken egg, a small onion, salt, black pepper.
The chicken meat is thoroughly washed, cut into small pieces, and the onion is peeled. Minced meat can be cooked in a meat grinder or blender. First, lay the meat and onions, the rest of the ingredients are added later. The butter must first be melted. Since the amount is small, you can use a ladle with a wooden or plastic handle. A piece of butter is placed in it and the metal is heated over a fire. It is added to the minced meat after it cools down. Next, lay an egg, milk, salt, spices. The resulting mass is thoroughly mixed.
Chicken sausages can be shaped using cling film and cotton thread. This method is the most successful, as it allows you to independently choose the length and thickness of the product.
They put a roll of cling film on the table, unfold it, level it. Minced meat is spread on the edge (a couple of tablespoons will be enough), form an oblong sausage from it and wrap it with cling film. You should get an analogue of candy wrapped in a wrapper. Around the edges, the roll is tied with a thread. When all the sausages are formed, they are dipped in boiling water and boiled for 15 minutes. Then they take it out, cool it, remove the film and fry it in butter.
