Homemade Pork Sausage In The Guts. Step-by-step Recipe With Photo

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Homemade Pork Sausage In The Guts. Step-by-step Recipe With Photo
Homemade Pork Sausage In The Guts. Step-by-step Recipe With Photo

Video: Homemade Pork Sausage In The Guts. Step-by-step Recipe With Photo

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Video: How To Make Your Own Sausage 2023, January
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Pork sausage in the guts - delicious, simple, high quality, because with your own hands and everything is under control! If you are thinking about how to cook sausage at home, then this recipe with a photo will help you make several rings of delicious homemade pork sausage with lard and spices. There are no special difficulties in cooking, even ingenious devices are not needed, you can get by with a strong culinary bag and a sausage attachment. By the way, the attachment can be made from a plastic bottle and a syringe, if there is no special one.

Homemade pork sausage with lard and spices
Homemade pork sausage with lard and spices
  • Cooking time: 40 minutes
  • Quantity: 1 kg

Homemade Sausage Ingredients & Tools

  • 800 g pork;
  • 160 g salted bacon;
  • 2 cloves of garlic;
  • 1 chilli pod
  • 1 teaspoon of ground chaman;
  • salt, black and red pepper, dried thyme;
  • small pork intestine;
  • sausage attachment;
  • culinary bag;
  • culinary or linen thread;
  • water.

Method for preparing homemade pork sausage

We process a lean piece of pork - wash it with cold water, dry it with a paper towel, cut off the veins, tendons and films with a sharp knife. Cut the meat coarsely across the fibers.

Chop the pork coarsely across the fibers
Chop the pork coarsely across the fibers

Then cut the pork pieces into small cubes. We make sausage according to this recipe without a meat grinder - only a board and knives.

Cut pieces of pork into small cubes
Cut pieces of pork into small cubes

Cut the salted pork fat into small cubes, add to the chopped meat. In this recipe, homemade salted lard, I dry it with garlic and spices. For homemade pork sausage, you can use unsalted bacon, there is ground pork fat on sale, it is also suitable.

We crush the garlic cloves with a knife, peel them, chop them. Peel a small chili pod of seeds and cut it finely (if the chili is hot, take half).

Add ground chaman, 1-2 teaspoons of ground red paprika, a teaspoon of dry thyme, salt to taste to the meat and lard.

Cut the salted pork fat into small cubes and add to the chopped meat
Cut the salted pork fat into small cubes and add to the chopped meat
Chop the garlic and chili
Chop the garlic and chili
Add spices to meat and lard
Add spices to meat and lard

Next, we take a meat hatchet, carefully chop the minced meat on a board, mix at the same time. The result will be coarse minced meat with pieces of meat. At this stage, add 2-3 tablespoons of ice water.

Grind the minced meat and add 2-3 tablespoons of ice water
Grind the minced meat and add 2-3 tablespoons of ice water

We put the culinary bag on the sausage attachment tightly. Defrost the small pork intestine in cold water, pull a piece about a meter long on the nozzle, leave a free end about 15 centimeters long.

We put the culinary bag on the sausage attachment, we stretch the pork intestine
We put the culinary bag on the sausage attachment, we stretch the pork intestine

Turn the bag out slightly, fill it with minced sausage, tie the bag in a knot.

Squeeze the minced meat into the intestine, gradually fill it. It is not necessary to fill very tightly, if bubbles form in the process, then we pierce them with a needle. If the intestines are filled tightly and the air bubbles are not punctured, then the pork sausage may burst during frying.

So, gradually fill the long intestine, when the intestine is full, tie the end with a knot.

Fill the bag with minced sausage, tie the bag in a knot
Fill the bag with minced sausage, tie the bag in a knot
Squeeze the minced meat into the intestine, gradually fill
Squeeze the minced meat into the intestine, gradually fill
When the intestine is full, tie the end in a knot
When the intestine is full, tie the end in a knot

The ends of the sausage can also be tied with culinary or linen thread.

The ends of the sausage can also be tied with culinary or linen thread
The ends of the sausage can also be tied with culinary or linen thread

We fold the homemade pork sausage into a ring, put it in the refrigerator for 10-12 hours so that it ripens and is saturated with the aromas of seasonings.

Roll home pork sausage into a ring and put it in the refrigerator for 10-12 hours
Roll home pork sausage into a ring and put it in the refrigerator for 10-12 hours

Then you can boil a ring of sausages for a few minutes, cool and freeze, you can fry the sausage with onions, you can bake in the oven - it will be very tasty!

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