Homemade sausages with sauerkraut or mashed garnish are incredibly tasty. With beer, they are also very, very good. But the recipe for homemade sausages seems rather complicated. In fact, everything is quite doable and everyone can cope with the preparation of this dish. You just need to choose the right recipe.
Pork sausages
This recipe for making homemade sausages will take you about twenty hours, and only two will be needed to cook it directly. Take peeled pig intestines, two kilograms of lean pork, two hundred grams of bacon, a head of garlic, five to six teaspoons of salt, black and red pepper. Start cooking with minced meat. There is one small subtlety. If you want to cook thin sausages, grind meat and lard with a meat grinder. If you want to make chubby sausages , the recipe for homemade sausages can be changed as follows: grind lard through a meat grinder, and simply cut the meat into cubes. Grind garlic with a special garlic squeezer, add to the minced meat. Salt and pepper. You can also add any spices to your taste. Stir and remove the minced meat for a while in the refrigerator, so it will be more aromatic.
Lay out the leftover minced meat in a meat grinder, included in the sausage preparation mode, and fill it with the intestine, twisting it every ten to fifteen centimeters or dressing it with a cooking rope. Put the prepared sausages in the refrigerator for seven hours. After this, you can proceed to the final stage of preparation. The recipe for homemade sausages provides for frying, and stewing, and baking. You can choose the option to taste. In any case, before cooking, sausages need to be pierced with a needle several times so that they do not burst when heated. In addition, this dish can be frozen for future use.
Homemade Chicken Sausage Recipe
To prepare this dish, you can take chicken. Recipes of homemade sausages with photos will confirm that it turns out not only delicious, but also very beautiful. So, take six hundred grams of boneless chicken thighs, four hundred grams of breast, five cloves of garlic, a tablespoon of salt, a few bay leaves, black pepper, chili, nutmeg, thyme, coriander, cardamom, dry ground ginger and four hundred milliliters of cream, and also several meters of peeled pig intestines. Scroll the chicken in a large meat grinder mode or simply cut into cubes with a knife. Grind the garlic with a garlic squeezer, grind the bay leaf in your hands, add it with garlic and spices to the minced chicken. Mix thoroughly and add cream, then knead again by hand. Put in the refrigerator for a day.
Rinse the intestines and stuff them with minced meat using a meat grinder. If there is no such regimen, simply cut off the top from the plastic bottle to make a funnel, and put the intestine on the neck. Do not stuff sausages too tightly. Twist the gut periodically to separate the sausages from each other. Before roasting, be sure to prick them with a toothpick, otherwise the intestine will burst.