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Wanting to boast of crispy, shiny sides in a natural belly, a real homemade sausage has so seductively spread its rings that it risks being eaten before the holidays!
Homemade sausage

The composition of the sausage can be different - both assorted, and from one type of meat. The main thing - 1/4 or even 1/3 of the total weight should be fat. It will significantly improve the taste of the finished sausage and give it juiciness.
You will also need a stomach - peeled intestines, which will be filled with meat. Salt is put at the rate of 18 g for every kg of meat.

Will need


So, the ingredients:
  • a) meat (pork and chicken thighs) - 1400 g,
  • b) fat without skin - 450 g,
  • c) salt - 34 g,
  • d) skin from fat - 30 g,
  • d) garlic - 1-2 heads,
  • e) dried marjoram - 2 teaspoons,
  • g) hot pepper - 1 teaspoon,
  • h) a stomach (intestine) - several meters.

Homemade sausage

Cooking homemade sausages


1. Home-made sausage will be tastier if the meat and lard are not minced with a meat grinder, but cut into small cubes. Immediately put the skins from bacon to boil (2 hours) - a few small jelly pieces will subsequently make their intrigue.
Homemade sausage

2. Add spices, salt. Squeeze the garlic in the press.
Homemade sausage

3. Stuff the minced meat with your hands, and then give it an hour to ripen - just let it stand.
Homemade sausage

4. Finely chop the boiled skin. Add it to the minced meat.
Homemade sausage

5. Rinse the belly with cold water.
Homemade sausage

6. Remove the knife and net from the meat grinder, and replace the sausage nozzle in exchange.
Homemade sausage

7. Pull the gut over her like a stocking. Tie the tip with a thread and start scrolling the minced meat, adjusting the loose distribution of meat in the stomach.
Homemade sausage

8. The sausage packed in a shell is often pierced with a needle so that air bubbles come out during cooking.
Homemade sausage

9. Slowly lower the homemade sausage blanks into boiling water. They should boil for 20 minutes.
Homemade sausage

10. Cooked sausage can be cooled and consumed in this form.
Homemade sausage

Homemade sausage

Homemade sausage

And you can fry in a pan or bake in the oven.
Homemade sausage

Homemade sausage

Cold homemade sausage is easily cut into thin slices, while hot sausage spreads breathtaking aromas. In any form, she is gorgeous!
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Comments (2)
  1. 777
    #1 777 Guests December 21, 2018 17:19
    0
    eh .... if the photo looks so delicious, then how really))))
  2. Dmitro Peretz
    #2 Dmitro Peretz Guests January 1, 2019 3:18 p.m.
    0
    Real jam !!!

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