Grilling sausages
Description
The recipe won't take much time. Germans consider this dish almost a national pride. They say you can eat fried sausages endlessly, as long as beer is served to you in time. And now we know. Serve hot.
Instructions
- 1
Step 1
First, deal with the meat: trim off the membranes, remove any bones and tendons. For cooking, it's better to use a lean cut of pork (for example, the shoulder). And most importantly: the pork must be fresh; avoid buying frozen meat.
- 2
Step 2
You can't do without lard and garlic. I prefer homegrown garlic, as imported garlic is only good-looking. Prepare a large piece for the minced meat and a small piece of lard (about 30-50 grams) for rendering the fat.
- 3
Step 3
Now let's prepare the stuffing. First, mince the pork, then the fat, using a meat grinder twice. The mixture should become homogeneous.
- 4
Step 4
Various aromatic spices will help give the filling a special flavor. First, mince the garlic and add it to the mixture. Season with salt and pepper to taste. If you're fond of spices, feel free to follow my example: take 0.5 teaspoon of ground coriander, almost a full teaspoon of a mixture of fragrant herbs (basil, thyme, savory), and add them to the meat mince. The key point is to distribute the spices evenly throughout the mince. Then mix until perfectly smooth and uniform.
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Step 5
The resulting mince should be placed in the refrigerator for a few minutes to cool down.
- 6
Step 6
You can find natural casings (pig intestines) at a meat market (arrange with vendors who often bring in intestines). If you don't want to bother, buy canned casings at the store.
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Step 7
Fill the casing with the meat mixture. It's best to control the filling density by hand to prevent the sausages from bursting during frying.
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Step 8
To tie off the end of the casing, use cotton string. When you've filled the desired length (approximately 10-17 cm), separate the filled portion of the casing by tying it off with string. Then move another 2-3 cm down and tie it again. This will create a small empty section, which will later be cut to separate the grilled sausages. Continue this process until you've used up all the filling or casing.
- 9
Step 9
We need to prick the finished sausages with a toothpick: make about 5-6 pricks on one side of the sausage, then the same number of pricks on the other side. This is very important!
- 10
Step 10
Now, melt the reserved piece of pork fat to render lard. When it cools slightly, brush it onto our sausages. Then simply place the sausages on a preheated grill (cook for 5 minutes on each of the four sides). If you have an electric grill at home, you can cook them right in the kitchen.
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Step 11
Serve hot homemade grilled sausages with ajika. Garnish with fresh herbs. And don't forget to delight your loved ones with culinary surprises!