Kyrynetsiei
Description
The recipe won't take much time. You can prepare and freeze kyrtse pieces so that you always have meat semi-finished products on hand, especially when you don't have time to cook a full lunch or dinner. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose pork with a small layer of fat to keep the sausages from turning out too dry. Be sure to add a piece of beef or lamb. The casing should be salted and thoroughly rinsed.
- 2
Step 2
Thoroughly rinse the meat and intestines in water, remove tendons and membranes from the meat, then grind it through a meat grinder into a deep container. Chill and beat it by gathering it in your hand and throwing it back into the container. This will remove all the air from the meat.
- 3
Step 3
Peel the garlic and rinse it. Press it into the bowl with the meat mixture, then add all the spices and herbs. Mix thoroughly, beat again, and let the mixture rest in the refrigerator for at least 2–3 hours, covered with plastic wrap. This will allow the flavors of garlic and spices to infuse into the meat.
- 4
Step 4
Slide the sausage casing onto a special attachment for a meat grinder or onto the cut neck of a plastic bottle. Tie off one end of the casing and prick it with a needle in several places to let out the air. Fill with the meat mixture, but not too tightly, otherwise it will burst during frying. Tie off the other end of the sausage.
- 5
Step 5
Roll the sausage into a spiral and tie it with kitchen twine. Heat vegetable oil in a skillet and fry the kyrneciei over the lowest heat so that the sausage is thoroughly cooked through.
- 6
Step 6
After about 5-6 minutes of frying, turn the sausage to the other side and fry for a slightly longer time, covering the pan with a lid.
- 7
Step 7
Serve the juicy sausages hot at the table with a spicy tomato sauce.