Our grandmothers, without a doubt, are excellent housewives. Their shelves were bursting with home-made products, and the cellar was filled with the aroma of all kinds of home-made sausages and smoked hams, the quality of which is not comparable to the store-stuffed chemistry. But to cook such a delicious sausage at home is not at all difficult.
Pick your recipe
You will need
-
- Pork - 1 kg
- salt - 20 g
- sugar - 2 g
- garlic - 10 g
- ground black pepper to taste
- pig intestines.
Instruction manual
1
Separate meat from fat. It should be four times more fat. Cut into small cubes and mix. Peel the garlic, chop with a knife and put in the meat. Add salt, ground black pepper. Stir the mass well and place it in the refrigerator.
2
At this time, prepare the pig intestines, which are purchased in advance in the market. If they are salted, then they should be filled with water, wait until the salt has dissolved and rinse well. Check that the intestines for the sausage are not damaged.
3
Prepare a meat grinder, for this, instead of the grill, a special nozzle for sausage is put on.
4
The meat is passed through a meat grinder until the intestine is filled by 10-15 cm, after which it is intercepted with a strong thread and tied. The resulting sausage is not cut, but is filled with the next one and tied again. And so, until the whole stuffing is over.
5
Sausage is fried until crisp and hot served on the table. It can be smoked or dried, then home-made pork sausage can be stored longer. In the latter case, the amount of salt in the recipe is increased.