OVEN HOMEMADE SAUSAGE

STEP-BY-STEP PREPARATION

1. Step 1:

   

   In this recipe, I will tell you how to make homemade sausage. I won't say it's simple, but the result is worth the time. We take the groceries from the list and first thing we do is cook the guts. We wash them thoroughly inside and out, wrap them up and clean them of slime. If you are lucky enough to have your intestines ready for use, consider that you have saved a lot of time.

2. Step 2:

   

   Preparing minced meat for our future sausage.

3. Step 3:

   
   I made the mincemeat older, but it's a matter of taste. You can have more beef, it won't be so fat. My main one was pork. I don't have a meat grinder, so I blended it. The main thing is not to overdo it to make the meat slices (it's important!).

4. Step 4:

   

   We grind pork, beef and lard as well as onions and garlic. Mix the main ingredients thoroughly. Add salt, fresh ground black and fragrant pepper, ground onion, garlic and caraway (shredded with a knife), coriander, thyme, barberry soaked in boiling water (shredded with a knife) and finish with – cognac. Mixing is good.

5. Step 5:

   

   Let's stuff the sausage. As you can see, I don't have the meat grinder to stuff by hand. For that, we'll take a plastic bottle and a half. We cut off the neck with a funnel - at the top edge of the label. With this funnel, we'll stuff the sausage. Fingers can easily fit through the neck, so it's convenient to fill the sausage.

6. Step 6:

   

   We put the intestine on the neck, fix it on the board, it does not even have to tie, it is enough to hold a hand. I cut the intestines into one-meter-long pieces. One slice equals two sausage "horseshoes"...

7. Step 7:

   

   When you start stuffing sausage, make sure that there is not a lot of meat under the funnel, or the intestines will tear. Run the stuffed meat further down the intestine. It is best to form a sausage as follows: dispose of all the meat from the bottle, to the edge of not reaching 6-7 cm. You do not need to tie the opposite end, because extra air will come out of it. If you do tie the end, release air through punctures in the sausage.

8. Step 8:

   

   We tie the loose ends of the bowels when they're all full. This is done with a thread soaked in water. I left the sausage hanging at room temperature for a couple of hours and put it in the fridge for the night. The next day, I cooked it. I lightly fried it in a frying pan on both sides, and then I brought it to the oven at 200C for 20-25 minutes.

As you can see, cooking homemade sausage is not among the simple, but what the result! It's best if you already have the prepared guts and the meat grinder at hand, so you can handle the recipe even faster!