Sausages on the barbecue
Description
The recipe won't take much time. At first glance, it might seem like a long and complicated process. But it's not. The main thing is to prepare the equipment and ingredients. The rest is just technique. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the chitterlings and soak them in water for 15–20 minutes.
- 3
Step 3
Take out the ice and blend in a blender.
- 4
Step 4
Put the ice chips in the freezer.
- 5
Step 5
Cut the onion and beef into medium pieces. Take a meat grinder. To mince these ingredients, we will need a medium-hole grinding plate.
- 6
Step 6
Grind the beef together with the onion.
- 7
Step 7
Cut the pork into pieces. Use a coarse grinding plate for mincing.
- 8
Step 8
Grind the pork.
- 9
Step 9
In a bowl, mix the minced meat with spices, soy sauce, black pepper, and minced garlic. Place the meat mixture in the refrigerator for 3 hours, or you can leave it overnight.
- 10
Step 10
After the time has elapsed, take the minced meat out of the refrigerator and add the crushed ice. Mix well. Return to the refrigerator.
- 11
Step 11
For stuffing the sausages, we will need a nozzle. Carefully stretch the casing onto the tube, without removing it from the water.
- 12
Step 12
At the end of the casing, make a knot, having previously released the air.
- 13
Step 13
Take the meat mixture out of the refrigerator and feed it into the mincer's throat in portions, pushing it through. This will stuff the casings with the meat mixture. Form sausages to your desired length, making sure there are no air pockets. The sausages are now ready for frying. You can freeze a portion for later use.
- 14
Step 14
Prepare the barbecue. The coals should be "gray" with moderate heat. Place the sausages on the grill, previously greased with vegetable oil.
- 15
Step 15
Turn occasionally, and watch to make sure the coals don't ignite.
- 16
Step 16
The sausages are ready.