Homemade sausages, made with own hand from pork in guts, can not be compared to purchased sausage products. If you have free time and using simple recommendations from the proposed recipes, you can provide yourself and your loved ones with real meat delicacy.
Recipe for homemade pork sausage in the gut
Ingredients:
- pork (pulp) - 2.2 kg;
- fresh lard - 400 g;
- garlic heads - 2-3 pcs .;
- peas of black pepper - 15-20 g;
- coriander grains (optional);
- nutmeg (optional);
- large table salt;
- pork intestine - 5-5.5 m.
Preparation
For the preparation of home-made sausage we will need pork intestines, which can be purchased already prepared properly or bought in the market for a symbolic price from the traders in their original form. In the latter case, the gut will need to be initially soaked in an unsaturated solution of salt and baking soda for about forty minutes, then rinse and clean to transparency with the back side of the knife. It will need to be done from the inside and the outside, turning the intestines inside out. In conclusion, we place the sausage casings in cold water, which, ideally, should be slightly salted. We leave the guts soaked while we prepare the filling for them.
Pork flesh washed, dried and cut into small slices. Even smaller we try to cut lard fat, saving it from the skin. Now we clean and squeeze the garlic teeth through the press, and place the peas of black pepper and, if desired, the coriander into a mortar and grind it nicely. Add the spices to the meat with bacon, we also mass the mass with a large table salt and, if desired, with ground nutmeg and mix thoroughly.
Now proceed directly to the formation of sausages. You can fill up the intestines with a special nozzle by hand or use it to implement the idea with the help of a meat grinder, removing the knives and the grid from it. We tie one end of the gut thread and proceed to filling. The length of the products and their shape are determined independently. You can roll sausage with a snail or lay it in any other way, tying and fastening the curls in several places with a thread. Do not stuff the products too tightly to avoid rupture during heat treatment. For the same purpose, pierce the sausage in several places with a toothpick.
It remains only to bring home sausage until ready. To do this, boil the billets in salted water with spices for thirty minutes, then remove it from the water, dry it, put it on a baking tray, smeared with smear, and send it to the oven heated to maximum temperatures.
Before use, homemade sausage should be cooled in the refrigerator.
How to cook homemade sausage in the guts of pork and beef?
Ingredients:
- pork (pulp) - 1.1 kg;
- beef (pulp) - 1.1 kg;
- fresh pork lard - 250 g;
- garlic heads - 2-3 pcs .;
- peas of black pepper - 15-20 g;
- cognac - 40 ml;
- water 40 ml;
- granulated sugar - 20 g;
- large table salt - 50 g or to taste;
- pork intestine - 5-5.5 m.
Preparation
Preparation of home-made sausage from pork and beef begins with the preparation of products. Peeled and washed pork intestines are poured cold, preferably salted, water and leave for thirty or forty minutes to soak. At this time, pork and beef are washed, dried and cut into small pieces. It is more convenient to work with meat, if it is prepared in advance and a little frost in the freezer. We cut also melenko pork lard, having delivered it preliminary from a skin. Mix the prepared ingredients in a large bowl, add peeled and squeezed garlic cloves and grinded peas in a mortar
We fill the sausage taking into account the recommendations in the previous recipe, using a special nozzle.
If ready, bind the workpieces with a thread, pierce it in several places with a toothpick, blanch it for twenty to thirty minutes at a temperature of 80-90 degrees, after which we let the products brown in the oven at the maximum temperature.