Homemade sausages are a gourmet treat. Made from natural, juicy meat, supplemented with lard and spices, they literally explode in the mouth on the first bite.
It is necessary
- - meat and lard (the volume of meat and lard is taken arbitrarily, depending on the desired amount of the finished product, in a ratio of one to five);
- - intestines;
- - wine vinegar;
- - spices;
- - meat grinder and filler.
Instructions
Step 1
Before you start cooking sausages, meat and lard must be put in the freezer for 1, 5-2 hours. With this procedure, the meat will not become greasy from the fat. The dishes prepared for mixing meat in it are also cooled.
Step 2
Shredded meat and lard are mixed, spices are added and placed in the freezer.
Step 3
The intestines are washed in warm water and soaked in a solution of wine vinegar and water (1: 2) and left for 1, 5-2 hours.
Step 4
Chopped meat and lard are taken out of the refrigerator and passed through a meat grinder. A meat grinder attachment for cooking minced meat, it is recommended to take a large one. Scroll the meat once. The resulting minced meat is cooled again and the filler and intestines are prepared.
Step 5
The edge of the intestine is tied in a knot, the rest is collected in a stocking. With the help of filler, sausages are stuffed, straightening the intestine as they fill. The sausages are separated from one another by scrolling the intestines.
Step 6
Cooked sausages should dry out for one to two hours, and then they can be cooked and served.
