How to make homemade sausages ?

How to make homemade sausages ?

sausage, which is sold in stores, and homemade sausage - it is said in Odessa, two big differences.The one from the store - a bachelor breakfast or snack in haste, but the homemade sausage - is another matter!Home sausage - a sausage with a capital letter, the pride of the mistress and festive table decoration.Just imagine Easter basket, which on a white towel next to the cake and it is Krashenki - curled in a ring, fried crispy, flavorful, delicious delicious, home-made sausage.I have an appetite?It's time to get down to business!You do not know how?We are happy to tell you how to make homemade sausages.

Prepare

first bowel intestine is cut into quarters and remove the contents, and then 5-6 times with warm water.If you do not have slaughtered pig from its own farm, but you are determined to prepare homemade sausages, go to the market and buy meat in the colon ranks.Be warned, finding them is difficult, but it is possible.Persevere, go around the market, ask all the butchers, and good luck to y

ou always smile.

Then proceed as follows.Guts, purchased in the market or domestic, wash in a basin under running water.Then wash the inside guts.The best option - to manage to put on one end of the intestine to the faucet, fix it there and open water.Water flows through the intestine, both through a garden hose, washing it from mucus.The washed intestine turned inside out and very carefully so as not to cut, scrape the blunt side of the knife blade.Then grind salt bowel stand a half hour and once again well washed.Wrenched them back and soaked for 1-2 hours in a weak solution of vinegar.In the meantime, we do cooking meat.

Making Ukrainian sausage

easiest way to make sausage at home as it has long been prepared in Ukraine."Ukrainian fried" - one of the easiest and most delicious recipes for homemade sausage.You will need:

  • lean pork flesh - 5 kg
  • 1-2 kg Fat
  • garlic, black pepper - to taste
  • Salt - 25 g per 1 kg of minced

Meat should be cut into cubes with a side of about 1cm, and the fat little smaller, intersperse them with pepper and crushed garlic, salt, stir and let stand a little stuffing.Some housewives are added to the minced zest for half teaspoon of sugar and a little marjoram.

Stuffing sausage

utilized for this purpose a meat grinder.All grinder equipped with a device for the production of sausages.For manual mechanical grinder-like attachment can be purchased at any hardware store.We put the nozzle in the intestine and fill it with minced meat, tying the ends of thin twine.Tightly should not fill to the shell does not burst during cooking.Form the rings of sausage, bandaging them with string.Prick their wooden stud or thin steel needle.

Heat treatment

classic cooking method - put sausage on a baking sheet and bake in the oven until tender for about an hour.Also, the sausage can be pre-boiled for 40 minutes in salted water and then fry in the oven or on the stove until golden brown.Sausage is considered finished if the clear juice is released by puncturing needle from it.

how to make homemade liverwurst?

To prepare the sausages we need:

  • liver - 1 kg
  • Leaver (heart and lung) - 1.5 kg
  • Salo - 300 g
  • Onions - 300 g
  • eggs - 7 pieces
  • Sol,ground black pepper, cardamom and nutmeg - to your taste.

liver boil for 15-20 minutes, and pluck - 40 minutes.Fry the onions in the finely chopped bacon until golden brown.All products passed twice through a meat grinder with a fine grid.Add the eggs, salt, spices, well knead and whisk blender.This stuffing fill the intestine, as in the previous recipe, be sure to prick sausages and boil them with a barely noticeable boil for about 40 minutes.Pulling them out of the water, cool, slice and enjoy the result.