How to make sausages at home?
Reading time - 3 minutes.
Homemade sausages are much tastier and healthier than store ones. But preparing them requires patience and time. First you need to prepare pork intestines for stuffing - soak in salt water, clear of mucus. Then minced meat is made. Meat and bacon are passed through a meat grinder, mixed with salt and spices. Sometimes it is advised to leave the minced meat in the refrigerator for a day, but this is not necessary. The intestines should be stuffed tightly so that no air enters. Every 10-15 cm you need to scroll the intestine, forming sausages. Hang the stuffed intestines for 2-3 hours at room temperature. Then put on a baking sheet and put in the oven for at least 3-4 hours. One of the sausages requires a temperature sensor to be inserted. In the oven, turn on the fan mode, slowly increasing the heating to 80-85 degrees. Sausages will be considered ready when the sensor inside shows 69 degrees. Take the sausages out of the oven, cool them in the shower and let them cool completely in a cool place. After that, they can be frozen, stored in vacuum bags in the refrigerator and, of course, eaten - cooking and frying no more than 2-3 minutes.
Last update Author / Editor - Lydia Ivanova
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