How to make homemade sausages
Products
Meat fillet (your choice: chicken, beef or pork) - 1 kilogram
Egg - 1 piece
Lamb or pork intestines - 2 pieces
Milk - 1 glass
Butter - 100 grams
Salt and pepper to taste
Nutmeg - 1 teaspoon
How to make homemade sausages
1. Defrost the meat, wash and grind into minced meat in a meat grinder.
2. Scroll the resulting minced meat 4 times to make it tender.
3. Grate butter on a coarse grater.
4. Add grated butter, 1 egg, salt, pepper to the minced meat, add a teaspoon of nutmeg and mix thoroughly.
5. Slowly pour in 1 glass of milk, stirring constantly.
6. Cover the minced meat with cling film and refrigerate for at least 1-8 hours.
7. Put the intestines on a tap with running water and rinse well.
8. Stuff the intestines with minced meat using a special attachment for a meat grinder or a pastry syringe.
10. After filling the intestine with minced meat 15 centimeters in length, tie the end with a thread.
12. Do the same every 15 centimeters.
13. On the finished sausages, make several punctures of the casing with a needle to release the air.
14. Cook homemade sausages in salted water for 35 minutes.
Fusofacts
- Minced meat for homemade sausages turns out to be more saturated and homogeneous if you leave it in the refrigerator not for a couple of hours, but overnight.- When stuffing the intestines with minced meat, make sure that bubbles do not form inside and the sausage is not stuffed very tightly with minced meat. It is very important that the sausage is not wrinkled and that the guts do not burst during cooking.