You like homemade sausages, but do not know how to cook them? Then our detailed and accessible recipe is useful to you. Sausages are perfect for any holiday feast, complement homemade lunch or dinner. They are convenient to take with you to work, on the road - a hearty snack you provided. You can also take sausage blanks with you on the nature and fry them on the fire.
Ingredients:
- pork natural sheath debris 35 g;
- pork 350 g;
- fat 50 g;
- bulb onion 1 pc .;
- garlic 4 cloves;
- olive oil 2 tbsp. l;
Spices for the filling:
- dried dill 0, 5 tsp;
- parsley 0, 5 tsp;
- savory 0, 5 tsp;
- sums 0, 5 tsp;
- dried carrots 1 tsp;
- ground black pepper 0, 25 tsp;
- ground paprika 0, 25 tsp;
- salt to taste;
- spices for cooking;
- bay leaf 2 pcs .;
- black pepper peas 3 pcs .;
- allspice 3 pcs .;
- Carnation 1 bud.
For lubrication form:
- butter 15 g.
Cooking
1. Start the preparation with a choice of meat. Buy moderately fat pork, you can with layers of bacon, so that the sausages are not dry. Put the meat in a colander, rinse well in cold water. Pat dry with paper towel. Place on a cutting board. Arm yourself with a sharp knife. Cut into very small pieces. Place in a deep container.
2. If the pork is fatty, the amount of fat can be reduced. Use fresh or salted lard. Cut the skin with a sharp knife. Fat cut the same small pieces. Add to capacity.
3. Peel the onions and garlic. Wash and dry. Chop finely. Add to the rest of the ingredients onion, garlic, all spices. Mix well.
4. If you have a meat grinder with a special nozzle for making sausage, it will save you a lot of time. Otherwise, use the usual spoon and hands. Soak the guts in water for 30 minutes to remove excess salt, as industrial packages are preserved with salt. Then rinse well in running cold water. Now check the shell so that there are no holes. Insert the water in one end of the bowel and turn on the water. Thus, we wash the shell inside and make sure that it is whole. Leave the intestines in a colander for 5-10 minutes to allow the liquid to drain. Decide on the length of the desired product. You can cook one continuous ring or portion sausages. Tie one end with thick thread. Fill the casing with the filling half. Use a needle to make a couple of punctures in the lower end, where you tied a thread to remove excess air. Continue filling with minced meat to the other end. Tie with thread. Fill the stuffing not too tightly, as when cooking sausages will increase slightly.
5. Pour water into a saucepan. Add bay leaf, black pepper and allspice. Bring to a boil. Make punctures with a needle in several places on all sausages and dip into boiling water. Bring to a boil. Simmer for 20-25 minutes. Turn off the heat and leave the sausages in boiling water for 10-15 minutes so that they are juicier. Then remove with a slotted spoon and place in a dry container. Cool slightly. Sausages prepared at this stage can be wrapped in food film, then foil and stored in the freezer for up to three weeks. Fresh boiled sausages can be baked in the oven or grilled until golden brown.
6. Grease the baking pan with butter. You can use parchment. Lay the sausages, drizzle with olive oil. Send in the oven, heated to 200 degrees. Bake until rosy color 30-40 minutes.
7. Sausages are ready. Call everyone to the table.
