In modern conditions, when many manufacturers of meat products sin by producing not entirely high-quality food products, but you still want to enjoy delicious sausages or sausages, homemade products can be an excellent way out. Moreover, they are guaranteed to have no sodium nitrate, no preservatives and dyes, only high-quality meat and additional ingredients.
Of course, when preparing such delicacies, it is best to use a natural casing rather than plastic wrap. But even here there is a secret, so the shell of the intestines will give the sausages an excellent taste, if it is previously salted for several days, sprinkled with coarse salt. After this time, the intestines just need to be soaked in warm water for 15-20 minutes, after which they will straighten out and are ready for the filling.
If you do not have special tools in view of the meat grinder attachment, do not despair, as you can use the tools at hand. For example, an ordinary plastic bottle will help you, from which you need to cut off the bottom, and fix the end of the intestine to the neck (with a thread or elastic band). After that, fill the bottle with minced meat from the bottom side, pushing it towards the neck using a mashed potatoes.
If you have a long intestine (at least 15 centimeters), then you should not cook one long sausage, but it is better to bandage and divide it into at least 2 or 3. Thus, you can protect the product already during cooking: suddenly one sausage will break through and the juice will flow out. In this case, its "neighbors" will remain safe and sound.
You should also stuff the sausages tightly, but in moderation, without making them ready literally every second to burst and burst, because, otherwise, this will again negatively affect the appearance and juiciness of the product already at the cooking stage.
Another little secret - before the final tying, try to remove as much air from the intestines as possible. Large air bubbles, again, will negatively affect the condition of the sausages during cooking or frying, as they burst. In this case, one trick will help. Gently pierce the finished sausages literally in two places with a toothpick. Thus, excess air and excess moisture will leave the finished product.
If you do not want to cook, but fry the sausages in the oven or oven, then grease the baking sheet with vegetable oil (both sunflower and olive oil are suitable) so that the finished dish turns out with a beautiful crust.
And, of course, it is very important to remember that the first pancake is always lumpy. If this is your first time making homemade sausages, it is best to first cook a small portion, the smallest one, rather than transfer a large amount of intestines and meat. It is best to master the entire production technology by trial and error, which may be easy for someone, but difficult for someone. Is everything working out? Then feel free to move on to large sausages and open a small sausage shop in your kitchen.
If you have made a lot of food that cannot be cooked in one go, you can freeze the leftovers in the freezer, where they will not lose anything in their taste. True, you should not defrost such a sausage in a "hard" way - in warm water or immediately in a hot frying pan. It is best to leave semi-finished products to defrost overnight in the refrigerator.
