Homemade sausages - a delicacy worthy of real gourmets: juicy pieces of natural meat, in addition to fat and spices literally explode with taste in the mouth at the first nakusyvanii home delicacy. It's hard not to cook, is it? Therefore, we decided to devote this article to all the subtleties of how to make delicious homemade sausages.
Sausages at home - a recipe
A good sausage is a balance of fat and meat, salt and pepper, as well as herbs and spices. Therefore, approach the issue of proportions with caution - strictly follow the recipe and the technology of preparation, carefully and carefully choose the products used, watch their quality and freshness, because they determine the taste of the final dish.
So, before cooking, check the availability of the necessary equipment: the main - meat grinder and filler, and auxiliary - in the form of good knives and bowls of stainless steel. By the way, you can fill the sausages not only with a filler nozzle, but also with a simple confectionery bag or a packet with a cut off corner.
Before the preparation of sausages, meat and lard are put in the freezer for 1.5-2 hours - this procedure will facilitate the work and keep the products in the right "condition" for cooking (the meat should not become greasy from the melted fat - this will prevent the process of filling the shells with minced meat). Before cooking, bowls and knives are also cooled. Chopped meat and lard are mixed in the cold (for this purpose a bowl with ingredients is put in a container with ice), season and put in the freezer.
In the meantime, you can do the guts - the shell for our sausages. They need to be washed with warm water and soaked in a solution of wine vinegar and water (1: 2) for 1.5-2 hours.
Chopped meat and lard we take out of the refrigerator and let it pass through the meat grinder, the minced meat is cooled again and we prepare everything necessary for filling the intestines.
We tie one end of the intestine in a nodule, the rest is collected by stocking. With the help of filler or confectionery bag, stuff sausages, straightening the intestine as it fills. Separate sausages are separated from each other by scrolling the bowel, or tying a knot.
Ready-made sausages must dry for an hour or two, and then they can be cooked and served to the table.