HOMEMADE SAUSAGE

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Wanting to boast of crispy, shiny sides in a natural belly, a real home-made sausage has so seductively spread its rings that it risks being eaten before the holidays!

The composition of the sausage can be different - both assorted, and from one type of meat. The main thing - 1/4 or even 1/3 of the total weight should be fat. It will significantly improve the taste of the finished sausage and give it juiciness.
You will also need a stomach - peeled intestines, which will be filled with meat. Salt is put at the rate of 18 g for every kg of meat.

Will need

So, the ingredients:

a) meat (pork and chicken thighs) - 1400 g,
b) fat without skin - 450 g,
c) salt - 34 g,
d) skin from fat - 30 g,
d) garlic - 1-2 heads,
e) dried marjoram - 2 teaspoons,
g) hot pepper - 1 teaspoon,
h) a stomach (intestine) - several meters.

Cooking homemade sausages

1. Home-made sausage will be tastier if the meat and lard are not minced with a meat grinder, but cut into small cubes. Immediately put the skins from bacon to boil (2 hours) - a few small jelly pieces will subsequently make their intrigue.

2. Add spices, salt. Squeeze the garlic in the press.

3. Stuff the minced meat with your hands, and then give it an hour to ripen - just let it stand.

4. Finely chop the boiled skin. Add it to the minced meat.

5. Rinse the belly with cold water.

6. Remove the knife and net from the meat grinder, and replace the sausage nozzle in exchange.

7. Pull the gut over her like a stocking. Tie the tip with a thread and start scrolling the minced meat, adjusting the loose distribution of meat in the stomach.