Homemade Sausage
Description
The recipe won't take much time. Homemade sausage recipe: 1. Thoroughly wash the intestines, turn them inside out, and carefully scrape off the inner layer without damaging the casing. The ideal length of intestine for stuffing is 30 to 50 cm. 2. Cut the meat and fat into very small pieces. The finer the pieces, the tastier the sausage will be. You can decide how much fat you'd like—more or less. The traditional recipe uses equal parts meat and fat. 3. Peel the garlic, crush it or finely chop. In a large bowl, mix the chopped meat, fat, garlic, salt, pepper, and other spices. The sausage mixture is ready. 4. Stuff the intestines either using a special sausage stuffer attachment for a meat grinder, or cut off the neck and top of a plastic bottle and place nearly the entire intestine over it. Begin pushing the sausage mixture into the intestine. Distribute the mixture evenly along the entire length. Tie the finished sausage at both ends with a knot (this requires some skill) or with kitchen string. 5. If the sausage is short (20–30 cm), preparation is complete. If it's long (over 35 cm), coil it into a spiral and carefully secure the layers with string. 6. Now the sausage needs initial heat treatment. Boil it in a large pot for at least 15–20 minutes. Before serving, fry the sausage on both sides until a golden crust forms. Serve hot.