- gut - 5 pieces (raw)
- pork - 1 Kilogram
- fat is fresh - 800-1000 Grams
- garlic - 2 Pieces (heads)
- salt - 1,5-2 Art. spoons
- black pepper - 0,5-1 st. spoons
- spices - 1 st. spoon (your favorite)
The recipe for homemade sausage: 1. Clean the bowels thoroughly, turn them out and carefully scrape the inner layer, without damaging the shell. The normal length of the intestine for its further filling is from 30 to 50 cm. 2. Cut the meat and lard in very small pieces. The smaller the pieces, the sausage will be more delicious. You can decide for yourself whether you want more fat or less. A traditional recipe takes meat and fat one to one. 3. Peel the garlic, crumble or chop it. In a large bowl, combine chopped meat, fat, garlic, salt, pepper and other spices. The stuffing is ready. 4. We fill the guts either with a special nozzle on the meat grinder, or we cut off the top with a neck from the plastic bottle and puts on almost the whole gut on it. Begin to feed into the bowl of minced meat. Distribute it evenly throughout the entire length of the intestine. We tie the prepared sausage from both sides to the knot (this requires a certain skill) or thread. 5. If the sausage is short (20-30 cm), then its preparation is finished. If a long (more than 35 cm), turn it into a snail and accurately fix the layers with a thread. 6. Now the sausage needs to be subjected to a primary heat treatment. Cook it in a large saucepan for at least 15-20 minutes. Before serving, sausage is fried from both sides until a golden crust appears.
Servings: 6-8