Bavarian Sausages with Beer
Description
Perfect with meals and drinks. These tasty, spicy, and aromatic Bavarian sausages will be enjoyed not only by adults but also by children, even though the ingredient list includes both onion and garlic. After boiling and cooling, they can be frozen and later pan-fried when you are short on time, using them as ready-made semi-finished products. Serve the appetizer with the meal.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to buy fatty cuts of pork: neck or belly.
- 2
Step 2
Wash the meat and fatback in water, remove tendons and membranes, and cut into pieces. Peel the onion and garlic and rinse in water. Grind the meat and vegetables through a meat grinder into a deep container.
- 3
Step 3
Add salt and ground black pepper. If desired, you can finely chop the washed dill and add it to the meat mixture. Mix everything thoroughly and place the meat mixture in the refrigerator for at least 3–4 hours, up to 8 hours.
- 4
Step 4
Wash the pork intestines in water, checking each one for integrity. Slide an intestine onto a special meat grinder attachment or the cut neck of a plastic bottle. Tie the end of the intestine with thread and pierce it several times with a needle or pin. Stuff the intestines with the prepared filling, trying not to pack them too tightly, or the sausages will burst during cooking. Pierce each air pocket with a needle and release the air.
- 5
Step 5
Then mark the length of the sausages and twist the casing, measuring the approximate length each time. Tie off the end of the casing, and place the sausages on a board or plate — they are ready for cooking.
- 6
Step 6
Place the sausages in a saucepan or pot, cover with cold water, and bring to a boil. Reduce the heat to the lowest setting and simmer the sausages for about 30 minutes.
- 7
Step 7
Ready-made Bavarian beer sausages are practically ready — you can serve them as is or pan-fry them in a skillet, on an electric grill, or on a grill.