Tasty and juicy homemade sausages
Description
The dish is prepared without unnecessary complications. Use intestines for stuffing the sausages, rinse them thoroughly under running water, and make sure they are intact. The finished sausage can be stored in the freezer after pricking it multiple times on both sides with a toothpick. You can cook it not only at home in a pan, but also outdoors :) The ready dish can be served.
Instructions
- 1
Step 1
1. Remove the skin from the fatback. Divide all the meat and fat into 2 parts. Pass one half through a meat grinder, immediately adding garlic to it.
- 2
Step 2
2. Cut the second half of the meat into small cubes, and the fat into even smaller cubes. Press 2 garlic cloves into the meat.
- 3
Step 3
3. Remove the seeds from the hot red pepper and add equal amounts to both halves of the sausages: press the pepper through a garlic press into the minced meat, and finely chop it for the chopped meat. Add 1.5 tablespoons of salt to each container.
- 4
Step 4
4. Add 1 teaspoon of pepper, 1 bay leaf, and 0.5 teaspoon of coriander to one half of the meat. Mix well by hand.
- 5
Step 5
5. For stuffing sausages, you need a meat grinder with a conical nozzle. Stretch the casing over it. As soon as the mince enters the casing and the excess air is expelled, tie off the end of the future sausage.
- 6
Step 6
6. Stuff the sausage casing with the filling, measuring the length of sausage you prefer. Then twist the casing several times and continue.
- 7
Step 7
7. To cook the sausage, place it in a frying pan and pour in water to half its height, so it steams first instead of frying immediately. After 10 minutes, turn it to the other side.
- 8
Step 8
8. When the sausage has "simmered", drain the excess water and add a little sunflower oil with sliced onions. Fry on both sides until golden brown.
- 9
Step 9
9. Serve the sausage with chopped fresh herbs. It turns out incredibly delicious and juicy!