The taste of purchased sausage leaves much to be desired, so products made with one's own hands are becoming increasingly popular. It is not difficult to make sausage at home; there are many different recipes.
Pick your recipe
How to treat gut for sausage
It is unthinkable to make a sausage without a shell. For the preparation of a home-made product, you can use the intestines of cattle and small cattle and pork, as well as edible gelatinous sausage casings.
The intestines are different:
−sinyugi - the cecum of small or cattle;
−belly - small intestines;
−heaters - the posterior end of the rectum of cattle;
−Gumps;
−pickal;
− Circle - the large intestine of cattle;
For home production, they often use cherries or bungs.
The villagers who keep animals in the yard do not throw out their intestines when they are slaughtered. They are freed from the contents, washed, cleaned with a round stick, rubbed with salt, rinsed in water with vinegar and stored in the refrigerator or in cold water. For long-term storage, the intestines are steeply salted, soaked before use. Only fresh gut is treated, which has lain for some time and is no longer suitable for use.