Homemade sausage
Description
The dish is prepared without unnecessary complications. So, do you want to know? The finished dish can be served at the table.
Instructions
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Step 1
1. Prepare the ingredients, let's get started! Rinse the intestines under running water to remove the salt. Soak them in cold water for about an hour, then flush a portion of water through the intestine to wash it from the inside. After these steps, the intestine is ready for stuffing.
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Step 2
2. Wash the meat and fat, cut into pieces with a sharp knife no larger than 1x1 cm. Place in a deep container.
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Step 3
3. Add salt, spices, finely chopped garlic, and mix thoroughly. I also add almost a glass of ice water; the meat quickly absorbs it and becomes juicier.
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Step 4
4. Place the prepared casings onto a special sausage stuffer attachment (the attachment is mounted on a meat grinder, no need to install the blade or plate). Tie off the end of the casing. Put the meat into the meat grinder, turn it on, and fill the casings.
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Step 5
5. Fill not too tightly to prevent the sausage from bursting during heat treatment. Make sure the casing remains intact; if you notice a hole, stop the machine immediately and tie that section off with a string. Now the sausage needs to mature—place it in the refrigerator overnight, but for no less than 4–5 hours.
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Step 6
6. In the morning, take the sausage out of the refrigerator and tie it with a string so it's convenient for you to boil and bake. Pierce it every 5-6 cm with a toothpick to let the air escape during cooking and prevent the sausage from bursting.
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Step 7
7. Place the sausage in a large frying pan or saucepan, cover with water, and cook for 5-6 minutes from the moment it begins to boil. Remove the sausage ring and let it cool. Grease it on all sides with lard or vegetable oil.
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Step 8
8. Preheat the oven to 220-240 degrees. Place the sausage on a baking sheet and put it in the oven for an hour, checking occasionally and turning it over if necessary. My sausage was already nicely browned and beautiful after 40 minutes, but ovens vary, so adjust according to your own.
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Step 9
9. The homemade sausage is ready. You can serve it hot right away, but it's just as delicious when cold. It stores well in the refrigerator. If you place it in a clay dish and completely cover it with rendered lard, it can be preserved for a very long time. Give it a try!