Homemade sausage with mushrooms
Description
The appetizer is quick and easy to make. You don’t need any special skills to prepare homemade sausage — everything is simple, quick, and accessible. When making this kind of sausage, I always choose fattier meat, so the dish turns out juicy. If your meat is still dry, add a little pork fat. This is very important, because the sausage will turn out rather dry, and even mushrooms won’t save it — though thanks to them, it really does turn out juicier. Be sure to try it. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all necessary ingredients.
- 2
Step 2
Clean the mushrooms and finely chop them.
- 3
Step 3
Sauté the mushrooms in a small amount of vegetable oil until golden.
- 4
Step 4
I prefer to finely chop the meat with a knife, but you can also run it through a meat grinder. Still, hand-chopped sausage is juicier and tastier!
- 5
Step 5
Mix the chopped meat, sautéed mushrooms, salt, spices, and mustard; squeeze in a clove of garlic.
- 6
Step 6
Mix everything well.
- 7
Step 7
Wash the pork intestine thoroughly, both outside and inside. Slide it onto the special meat grinder attachment, then mount it on the meat grinder itself. Fill the intestine with the prepared stuffing.
- 8
Step 8
Transfer the sausage into a baking dish or onto a baking sheet. I lined it with parchment paper so the sausage would not stick to the baking sheet.
- 9
Step 9
Bake the sausage in the oven at 200°C for approximately 30–40 minutes. All ovens bake differently, so make sure the sausage is well baked through inside and has a beautiful golden color on the outside.
- 10
Step 10
Serve immediately or slightly chilled.