We offer a recipe for sausage from pork at home, on which you will certainly get a divinely tasty and fragrant homemade sausage product. When you try this once, you will want to cook it again and again.
How to cook homemade sausage from pork in the gut - recipe
Ingredients:
- pork without bone - 2.3 kg;
- pork fat - 410 g;
- heads of garlic - 2-3 pcs .;
- pepper black in peas and large salt - to taste;
- coriander ground and nutmeg - to taste;
- guts of pork - 5,2 m.
Preparation
The most laborious and troublesome, perhaps, in the entire process of cooking home-made sausage is the preparation of pig intestines, if there is not a processed product in front of you. In this case, the intestines are initially soaked in a weak warm solution of salt and soda for forty minutes, and then carefully each step back and forth with the back side of the knife from the inner and outer mucus, periodically rinsing them with warm water and turning them with a stream of water to the other side . When before you will be practically transparent without different inclusions pork shells, once again pour them with already cold water and leave the minutes for thirty.
During this time we prepare filling for sausage. Pork flesh is rinsed, dried and cut into pieces, the size of one to one and a half centimeters. We grind a little bit smaller pork lard, previously freeing it from the skin (if available). Now get rid of the husks and very little shinky garlic teeth and add the resulting spicy garlic mass to the meat with bacon. We also season it with salt and freshly ground in a mortar with black pepper, and we also lay, if desired, grounded coriander and nutmeg. Thoroughly mix the meat with salt and spices, after which we can begin to fill the stuffed guts.
For this purpose, you can use the special nozzle that comes with the meat grinder, installing it on the device without a knife and a mesh. On it completely put on the gut, tying it from the outer end and gradually filling the filling in the opening of the device and activating it fill the pig's shell, thus forming a sausage. The product can be given any shape to your liking and independently determine its size. We tie in the end with the floss and the second edge of the sausage and we can proceed to a further
We lower the portions of the toothpicked piece into the boiling water in portions and, after reducing the fire to the very minimum, blanch the sausage at a temperature of 90 degrees for thirty minutes. Now we remove the product from the water, dry it with paper towels and place it on a greased pan in a browned oven for 215 degrees.
Now you know how to make homemade sausage from pork slices. In the same manner, you can organize a homemade sausage from pork and beef or pork and chicken, replacing some of the pork pulp with beef or chicken.