Beef sausages
Description
Here is a recipe for beef sausages. Preparation for making them takes quite a bit of time. The most time-consuming part, however, is learning how to properly shape the sausages. For example, when stretching the casing onto the sausage stuffer, it's better to stretch 5-7 meters at once. Fill the casings loosely to prevent them from bursting. If a rupture does happen, go back a bit and tie off the casing just before the tear to prevent further splitting.
Instructions
- 1
Step 1
1. Take beef meat and pork fat with a layer of fat. Wash. Dry. Pass all the meat and fat through a meat grinder.
- 2
Step 2
2. Peel a large amount of onions. Pass them all through a meat grinder. Add to the previously ground meat mince.
- 3
Step 3
3. Mix the following ingredients with the minced meat: starch, ground black pepper, ground coriander. Salt it so that the mixture tastes slightly over-salted.
- 4
Step 4
4. Add one raw egg to the minced meat. Pour in 3 tablespoons of brandy, or substitute with the same amount of vodka. Mix thoroughly.
- 5
Step 5
5. Place the thoroughly washed casing onto the sausage stuffer. Before that, grease it with vegetable oil. Take some of the minced meat and put it into the meat grinder. Slowly fill the casing, forming sausage "links" as frequently as possible.
- 6
Step 6
6. When you have filled all the casings with the stuffing, form the sausage into a circle. To do this, tie it additionally.
- 7
Step 7
7. After tying the sausage, quickly prick the casing with a new needle from a disposable syringe. Then place the sausage slices into water. Add extra salt and a bay leaf. Reduce the heat after boiling, cover with a lid, and simmer for 30-40 minutes.
- 8
Step 8
8. Now that you know how to make beef sausages, fry them in a pan with vegetable oil on both sides. They're ready to taste.