Delicious sausages with herbs and garlic
Description
The dish is prepared without unnecessary complications. Before, I used to make hand-chopped homemade sausages, but I had never tried these. What I particularly liked about this recipe is that it's much easier to make (chopping a large amount of meat finely isn't always convenient or appealing, but here you just pass it through a meat grinder—and it's ready!). Indeed, everything turned out very simple and quick. The sausages themselves turned out extremely juicy—I would even say surprisingly juicy. These sausages can be served for dinner with any side dish, but to be honest, I really enjoy them simply with vegetables on the side. Cook, try, and share your impressions. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Choose fattier pork for juicier sausages. If your meat is rather lean, add a small piece of pork fat. Regarding the casing, you'll need about 1 meter (maybe a little more) for this recipe. Choose pre-cleaned and salted casing—it's less hassle and easier to work with.
- 2
Step 2
Finely chop parsley and dill (you can use just one type of herb, but it's tastier with both).
- 3
Step 3
Pass the meat through a meat grinder.
- 4
Step 4
Add herbs, salt, pepper, and paprika to it.
- 5
Step 5
Finely chop the garlic or press it through a garlic press and add it to the meat mixture. Mix thoroughly, taste for salt, and add a little more salt if needed.
- 6
Step 6
At the end, add cold water and mix well. This will add juiciness to the sausage and make it more tender.
- 7
Step 7
There are several ways to stuff the sausage. The easiest method is to use a meat grinder (manual or electric) with a special sausage attachment. Rinse the casing and slide the entire length onto the attachment. Then simply feed the meat mixture into the grinder and shape the sausages. If you don't have a meat grinder, you can use a slightly more complicated, but still effective method. Cut off the neck of a bottle, attach the end of the casing onto the bottle's threaded neck, and push the meat through the opening. However, in this case, you'll need to manually push the meat along the casing, which may cause it to tear. You can shape either a few large sausage rings or several small sausages. I ended up with 11 pieces. Transfer the sausages to a baking dish, prick each one 2-3 times with a toothpick or needle, and bake in the oven for 50 minutes (25 minutes at 180°C, then 25 minutes at 200°C).
- 8
Step 8
The sausages are ready.