Homemade sausage: a recipe from a specialist in this matter

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Homemade sausage is not often seen these days on the table, but you can also prepare it for the Easter holidays. Of course, there are some secrets here, but we are happy to share them. To prepare this Easter delicacy, you cannot do without the bazaar (or your pig). After all, it is prepared in the intestine, from homemade meat. But the result is worth the effort.

Details

Ingredients are given for 10 kg of minced meat. And you already adjust to your amount of meat.

• Minced meat – 10 kg
• Salt – 150-160 g
• Black pepper ground – 30 g
• Garlic – 100 g

First we go to the market and buy meat in the meat case (the best is neck, but any what other part of the pig carcass) and intestine for sausage. It is usually sold already peeled, so you buy it, put it in a jar and take it home.

2/3 of the whole meat should be cut into strips, the thickness of a finger, and the length can be any. And 1/3 – grind with a meat grinder on a grid with large holes. Mix these two types of meat, add salt, pepper, squeezed garlic.

Now you need to mix the minced meat well – so that when you make a patty out of it and turn your palm down, the minced meat should stick to your palm. It will take approximately half an hour.

Now we fill the intestine with minced meat through a special nozzle. The length of the sausage can be any length, because then it must be twisted into a ring. Grease the baking tray with fat, lay out the sausage rings. Pierce each with a needle in several places (so that the intestine does not burst). Bake in the oven at a temperature of 160-170 degrees for about 1-1.5 hours. Readiness can be checked with a needle: if the sausage is ready, transparent soup will flow. And the color will be golden. And the aroma and taste are incomparable!