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Print Recipe
 Pork Sausage Recipe
Any sausage cooked at home, without preservatives, is undoubtedly delicious and there is confidence that it contains only natural, proven and fresh ingredients.
Course Holiday Food Ideas, Snacks Ideas
Cuisine Tatar
Keyword For Experienced, Medium
Cook Time 125 minutes
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas
Cuisine Tatar
Keyword For Experienced, Medium
Cook Time 125 minutes
Servings
Ingredients
Instructions
  1. Cut the meat into small pieces and add 1 teaspoon of pork spices, mix and leave for 20 minutes. Finely chop the onion and garlic.
    Cut the meat into small pieces and add 1 teaspoon of pork spices, mix and leave for 20 minutes. Finely chop the onion and garlic.
  2. Cut the fat into small pieces. Transfer the minced meat into a cup.
    Cut the fat into small pieces. Transfer the minced meat into a cup.
  3. To the minced meat, add pieces of pork, pork fat, onion, garlic, salt, other spices for pork and seasoning for barbecue, sour cream and water (if the minced meat is not thick, you can not add water). Mix everything together. With such a composition of sausage mass, each piece of meat and fat will be "glued" due to minced meat. Let the sausage mass brew for at least 20 minutes.
    To the minced meat, add pieces of pork, pork fat, onion, garlic, salt, other spices for pork and seasoning for barbecue, sour cream and water (if the minced meat is not thick, you can not add water). Mix everything together. With such a composition of sausage mass, each piece of meat and fat will be "glued" due to minced meat. Let the sausage mass brew for at least 20 minutes.
  4. Cut the intestines to the desired length. In this case, the intestines are cut into segments of 50 centimeters. Rinse the intestines, put one end of the intestine on the tap and turn on the cold water. Then tie one end with a thread or make a strong knot from the intestines. The free end is put on a device for a meat grinder for cooking sausages.
    Cut the intestines to the desired length. In this case, the intestines are cut into segments of 50 centimeters. Rinse the intestines, put one end of the intestine on the tap and turn on the cold water. Then tie one end with a thread or make a strong knot from the intestines. The free end is put on a device for a meat grinder for cooking sausages.
  5. Put the mass prepared for the sausage in the tray, turn on the meat grinder and start feeding the meat into the meat grinder shaft using a pusher. The intestines will immediately begin to swell from the intake of not only sausage mass, but also air. In order to release air, you need to pierce the swollen end of the intestine with a toothpick in several places.
    Put the mass prepared for the sausage in the tray, turn on the meat grinder and start feeding the meat into the meat grinder shaft using a pusher. The intestines will immediately begin to swell from the intake of not only sausage mass, but also air. In order to release air, you need to pierce the swollen end of the intestine with a toothpick in several places.
  6. The air will come out, and the sausage mass will fill the edges of the intestine. Continue to stuff the intestines with sausage mass not very tight.
    The air will come out, and the sausage mass will fill the edges of the intestine. Continue to stuff the intestines with sausage mass not very tight.
  7. Remove the free end of the intestine from the cone of the meat grinder, tie it with a thread or make a strong knot out of the intestine. Continue the sausage molding procedure in this way.
    Remove the free end of the intestine from the cone of the meat grinder, tie it with a thread or make a strong knot out of the intestine. Continue the sausage molding procedure in this way.
  8. Preheat the oven to 200 degrees. Place the sausage on a baking sheet. Make frequent incisions with a toothpick over the entire surface of the sausage. Bake at 200 degrees for 30 minutes.
    Preheat the oven to 200 degrees. Place the sausage on a baking sheet. Make frequent incisions with a toothpick over the entire surface of the sausage. Bake at 200 degrees for 30 minutes.
  9. It can be served both hot and cold.
    It can be served both hot and cold.
  10. Bon Appetit!!!
    Bon Appetit!!!
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