Bavarian sausages
Description
The recipe won't take much time. Choose fatty minced meat made of pork or veal, or a mix of both, for making sausages. At least 25-30% of the minced meat should be pork fat, which makes the sausages juicy and well-saturated. You can cook the sausages on a grill, in a pan, bake, stew, or boil—according to your preference. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Purchase ground pork from a supermarket or prepare it yourself using fatty parts of a pig carcass. Soak the casing in water and thoroughly rinse it inside and out.
- 2
Step 2
Place the minced meat into a deep container. Peel the onion and garlic cloves and rinse them under water. Grate the onion on a fine grater, crush the garlic cloves, then add the seasoning, salt, and ground black pepper. Thoroughly mix the meat mixture and let it sit for half an hour to allow the flavors of onion and garlic to infuse. Alternatively, you can leave it overnight in the refrigerator, covering the container with plastic wrap.
- 3
Step 3
Tie off the end of the casing and fill it with the stuffing, but not too tightly, otherwise the sausages will burst during frying. Divide the filled casing into sausages and tie it between them. You will get elongated sausages. After tying the ends of the sausages, you can cut the casing.
- 4
Step 4
Stuff the remaining sausages in the same manner, remembering to tie the casings at their ends. Do not overfill them, and let the sausages rest for at least 15 minutes.
- 5
Step 5
Heat a skillet with vegetable oil over medium heat and fry the sausages for about 8-10 minutes until browned, turning occasionally.
- 6
Step 6
Place the delicious Bavarian sausages on a plate and serve them hot. You can accompany them with any side dish. Enjoy your meal!