German sausages at home
Description
Juicy pork sausages go well with any side dish: cereals, fried or boiled potatoes, stewed cabbage, etc. The main thing is to prick them with a needle while boiling to let the air out, otherwise they might burst.
Instructions
- 1
Step 1
Prepare the listed ingredients. Do not add paprika or hot pepper to the mince; the sausages should be light in color.
- 2
Step 2
Rinse the meat and remove tendons and membranes. Cut into portion-sized pieces and grind through a meat grinder into a deep container. The meat must have streaks of fat; otherwise, the sausages will turn out dry in taste.
- 3
Step 3
Chill the minced meat and knead thoroughly, then add salt and ground black pepper. Pour in icy water and press in the peeled garlic cloves.
- 4
Step 4
Thoroughly puree the entire mixture with an immersion blender until it reaches a paste-like consistency.
- 5
Step 5
Rinse the cleaned intestines in water and tie one end. Fill them with meat paste using a special nozzle or the neck of a plastic bottle. Be sure to pierce the intestines in several places with a needle to let the air escape during filling.
- 6
Step 6
Tie the sausages in several places, shaping them like sausages. Remember to tie each piece in two places before cutting the casing, and ensure they are not stuffed too tightly, otherwise they will burst during cooking. Place the prepared sausages in the refrigerator for 4–6 hours so the meat mixture can absorb the garlic flavor.
- 7
Step 7
After that, place the sausages into cold water and put the container on the stove. Heat gently, but do not bring to a boil. Then reduce the heat to the minimum and simmer the sausages in hot water for approximately 40–60 minutes, making sure the water does not boil. In other words, the sausages should not be boiled, but gently poached in nearly boiling water.
- 8
Step 8
Serve hot German sausages with potato or mushroom puree, fried cabbage, and various sauces. If desired, you can fry or bake them after boiling.