Sausages for grilling

Along with the traditional shish kebab at a picnic, sausages are also popular, which can be fried on the grill. In addition, they can simply be prepared at home on the grill. It will turn out not less tasty, unless the aroma of a smoke will not suffice.

Below we will tell you how to make sausages for cooking on the grill or barbecue at home.

How to cook homemade sausages for a grill - recipe

Ingredients:

Preparation

Pig intestines for domestic sausages can be purchased already prepared, properly prepared, or cleaned by themselves. To do this, first turn them inside out and carefully clean them with the back side of the knife to get almost transparent gut walls without fat and foreign impurities. The same should be done from the front. Periodically we wash the intestines during the cleaning process, and then fill it with cold water and leave for thirty or forty minutes.

To make minced meat, the pork is washed and dried, and from the fat, we also cut the skin. We cut it all in small slices and let it through the meat grinder. We add to the twisted base the peeled and pressed garlic teeth, salt, ground black pepper and coriander, we also season with dried basil, chaber, thyme and oregano and carefully mix. If desired, the grill can be mounted on a meat grinder as large or small, resulting in a different structure of products.

If your meat grinder is equipped with a special nozzle for making sausages - fine, and we will use it for their stuffing. We install it instead of a knife and a lattice and string it onto a plastic elongated tube of the gut of the gut, tying its edge with a string. Now we put a little bit into the through-hole of the device of the prepared forcemeat and we rotate it with a meat grinder, moving further. Upon exiting, he will fill the gut and move it from the tube. Approximately every fifteen centimeters we bandage the gut in two places with a thread to separate the products from each other.

Before cooking on the grill , sausages pierce the toothpick in five to seven places on both sides.

Chicken sausages for grilling with their own hands at home

Ingredients:

Preparation

For the preparation of chicken sausages for grilling we will use all the same pork intestines. Depending on the form in which you have them, they must be simply soaked before use in water or even further cleaned.

While the intestines are soaked in cold water, we prepare the stuffing. In this case, the chicken pulp is more tender and soft. Therefore, it will be much more delicious if it is not twisted through a meat grinder, but simply cut into small slices. Meat grinder we only use for grinding fat and garlic teeth.

We combine fat, chopped chicken and garlic mass, add salt to taste, two kinds of ground pepper and sweet paprika, season with minced dried basil, mustard powder, orange peel and mix very carefully. We give minced meat fifteen or twenty minutes to brew and begin to stuffing sausages.

Like pork, chicken sausages must be pierced in several places before cooking.