Homemade Sausage in a Bag
Description
As a rule, homemade sausage is made in a casing from intestines. But they are not always available for purchase. In addition, intestines require special preparation. In this case, it is much simpler to use an ordinary sleeve or a baking bag. Under no circumstances do I recommend using a juice pouch. It is not suitable for heat treatment. Homemade sausage turns out juicy, tender, and tasty. It makes an excellent snack as a sandwich, and the sausage can also be served with a side dish as a main course. Serve the appetizer to the table.
Instructions
- 1
Step 1
Prepare the ingredients for making sausage.
- 2
Step 2
Pass the pork and chicken fillet through a meat grinder.
- 3
Step 3
Add salt and pepper and mix thoroughly.
- 4
Step 4
Add the starch and dry milk to the minced meat.
- 5
Step 5
Add the egg.
- 6
Step 6
Beat the ground meat with a blender, or run it through the meat grinder again.
- 7
Step 7
Form the sausage into a log. Place the mince on a baking bag.
- 8
Step 8
Roll the minced meat into a roll.
- 9
Step 9
Tightly wrap the ground meat, securing the ends of the bag well.
- 10
Step 10
Place the sausage in its packaging into a pot of boiling water. Cover with a lid and simmer over the lowest possible heat for 45–50 minutes.
- 11
Step 11
Remove the finished sausage from the pot and chill it thoroughly in the wrapping. Then unwrap the wrapping.
- 12
Step 12
Slice the sausage and serve at the table with mustard, horseradish, and sauces.