Chicken sausage with lard
Description
The dish turns out very tasty and juicy. You can serve it with pasta or porridge, with mashed potatoes or French fries, or with vegetable salads. You can take the prepared sausage with you on a picnic and grill it outdoors over coals, on a barbecue, or on a grill. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the chicken drumsticks, trim off the back portion and tough skin. Peel the onion and garlic.
- 2
Step 2
Remove the meat from the drumstick bones and cut it into small pieces. Cut the onion into four parts and dice the lard into small cubes. Pass all the ingredients through a meat grinder.
- 3
Step 3
Add the salt and ground black pepper, mix the minced meat thoroughly, and place it in the refrigerator for at least 2 hours so it absorbs the garlic-onion aroma.
- 4
Step 4
Rinse the pork casing in water, tie one end with string, and pierce it with a needle to release the air. Stuff it with the prepared filling, piercing with a needle wherever air collects and releasing it. Remember that the casing should not be packed too tightly, or it will burst during cooking. Then tie the end of the intestine with string.
- 5
Step 5
Heat a skillet with vegetable oil, add the prepared mixture, and fry for about 15–20 minutes over medium heat. After 5 minutes, pierce it in many places with a needle or pin to release the juices and air.
- 6
Step 6
Turn the sausage over several times for even cooking.
- 7
Step 7
Slice the sausage and serve hot at the table with sauces or sour cream and bread.