Preparing homemade sausages Preparation of sausages at home is a troublesome business, but can their taste compare with the taste of those sausages that are sold in stores. They are prepared, as a rule, without harmful additives and preservatives, using natural spices. For the shell most often take guts of domestic animals, which are carefully processed. After washing, they are dried and the moisture removed from the inside, since the presence of even a small amount of liquid can lead to a darkening of the stuffing. Sausages are boiled, stewed, fried and smoked.
Ingredients:- Chicken liver 800g
- Onion 2 pcs.
- Buckwheat groats 200 g
- Water 2 tbsp.
- Bay leaf 2 pcs.
- Black pepper powder 1 tsp.
- Pepper black with peas 10 pcs.
- Fat is fresh 150 g
- Sunflower refined sunflower oil 50 ml
- Salt 2 tsp.
- Bowels 20g
- Step 1 To prepare the sausage you need to take chicken liver, buckwheat, 2 cups water, onion, lard, vegetable oil, black pepper, pepper black peas, bay leaves, salt and guts.
- Step 2 Buckwheat cereal and brown it in a dry frying pan.
- Step 3 Put the groats in a saucepan, pour it with boiling water and let it settle, then drain the water, pour the cups again with 2 cups of salted boiling water, stir, cover the pan and cook until thick, then put the porridge in the oven.
- Step 4 Cool the porridge.
- Step 5 Peel the bulbs, cut them in half, and then each halve into thin semicircles.
- Step 6 Heat the vegetable oil in a frying pan and fry onions until browning.
- Step 7 Cut the fat into small cubes.
- Step 8 Liver, rinse through a large grate, grind meat, combine with porridge, onion and lard, pepper and salt.
- Step 9 Stir the ground thoroughly. If it turned out very thick - add a little meat broth.
- Step 10 The guts are well treated and soaked in cold water.
- Step 11 Remove the knife and grate from the meat grinder and put on a special nozzle to fill the sausages. Guts to remove from water, squeeze and cut into pieces length of 25-30 cm. One end of each intestine should be tied with a thick thick thread. The free end of the intestine should be put on the nozzle until it stops at the tied end.
- Step 12 The gut is filled with minced meat not too tight and tied at the other end. You should get 5 sausages.
- Step 13 Tie the ends of the sausages together to make the rings.
- Step 14 Puncture each sausage with a thin needle in several places (so that it does not burst during cooking) and boil in plenty of salted water with peppercorns and bay leaves for 20 minutes.
- Step 15 Remove the sausages, dry and fry until browned.