Currently, fewer housewives buy sausage in stores, preferring to make this product on their own. And this is not surprising, because the days have passed when these meat products contained exclusively natural ingredients and were not only tasty, but also useful.
I propose to cook boiled pork sausage, the product will ultimately turn out to be very tender. If you do not have pork at your disposal, then it can be replaced with beef or chicken or turkey fillets.
You will need:
- one kilogram of pork;
- 300 grams of lard;
- two onions;
- two cloves of garlic;
- one egg (raw);
- a tablespoon of gelatin;
- 1/2 teaspoon of pepper (ground black);
- a tablespoon of nutmeg;
- a tablespoon of salt;
- a tablespoon of semolina;
- a tablespoon of vegetable oil.
Rinse the meat thoroughly, remove veins and films, and then cut it into small pieces. Peel the onion and garlic, rinse. Place the meat, lard, onion and garlic in a blender and chop everything (you should end up with a creamy mass).
Add the egg to the minced pork and beat. After beating, add gelatin, nutmeg, pepper, semolina, oil and salt to the minced meat. Mix everything again so that all the spices are distributed in the minced meat.
Take a regular bag or baking sleeve, put the minced meat tightly in it, roll it up with a small roll and tie the resulting sausage with twine in several places. It is necessary to overtighten quite strongly.
Put a pot of water on the fire, as soon as the water boils, place a bag of minced meat in it and simmer for two hours over low heat. It is worth noting that the water in the pan must completely cover the bag of minced meat, only in this case the sausage will be properly boiled.
After the time has elapsed, remove the bag of sausage from the water, let it cool at room temperature, and then put it in the refrigerator for about five hours. The boiled sausage is ready.
Tip: in order for the finished sausage to have a pleasant pink color, when kneading the minced meat, you need to add a little natural dye in the form of beet juice and fix it with a couple of tablespoons of alcohol (cognac).
