A lot of words have already been said about the dangers of shop sausage. In terms of starch content, “close to natural” food additives, emulsifiers and stabilizers, these products are more similar to chemical products. But in Ukraine, guests are often treated to homemade sausage. Try and experience the difference! There are a lot of recipes for such yummy: and boiled, half-smoked, salami, fried, for grilling. But on the question of how to make sausage at home, the main problem is not how to stuff the product, but what to stuff the stuffing into.
The industrial facilities of meat processing plants roll the filling into cellophane or a similar chemical shell. It is unhealthy even if we work hard and remove the inedible crust. Since during heat treatment, hazardous substances from such plastic penetrate deep into the meat. If you are already thinking about how to make sausage at home, you need to go in search of guts. In Ukraine, they can be found in almost any grocery market for butchers. Cleaned, salted, dried, these entrails are waiting for their buyer, packed in a bag of 3, 5, 10 meters. In Russia, I think, the intestines should also go to the meat rows.
The second problem that may arise in the path of an enthusiast is stuffing stuffing. How to make sausage at home without a meat grinder with a special nozzle? If you do it by hand, it will come out too long and dreary. The wet intestines slip out of the fingers, the forcemeat is distributed unevenly, which makes the sausage crooked and unaesthetic. You can get out of the situation by cutting off the neck of a 1.5 liter plastic bottle. Press it firmly or tie it to the mouth of the meat grinder.
The first step on the way to making sausage at home is to bring the guts back to normal. At first glance, these white shoelaces are good for nothing. Do not rush to reach a verdict. Cut the quantity (meter) of intestines that you will use. Hide the rest in the refrigerator - they are perfectly stored in salt-dried form. Soak guts in warm water. After two to three hours, they will become elastic, they can be stretched with your fingers, leveled. Now they need to be washed from excess salt under running water and begin the process of forming sausages.
I hope your mince is ready? The intestines are cut into pieces of 50 cm or shorter. We tie a knot at one end of the piece. With a needle we pierce the shell near the far edge. This is necessary so that air escapes. Not knowing how to make sausage at home, and in particular this secret, many people get a bursting gut and minced meat. The second end of the shell is pulled on a special cone-shaped nozzle of the meat grinder or on the neck of the bottle, if not. When the gut is full, we bandage the second end. Now you can start cooking the sausages themselves. You can sluggish, smoke, bake, fry.
How to make home cooked sausage, such as the Doctor’s favorite since childhood? Very simple. Skip beef and pork twice through a small-hole meat grinder. Add sugar, salt, cardamom, pepper, milk and egg. Stuffing should be crushed again with a blender until a lush homogeneous mass is obtained. Leave it in the refrigerator for an hour, after which you can stuff the gut. Formed loaf dip in water with a temperature of 90-95 degrees. Cook such a sausage at 85 ° C for about an hour, making sure that the water does not boil.