Instructions
- To mince add pieces of pork, lard, onion, garlic, salt, the rest of the spices for pork and seasoning for barbecue, sour cream and water (if the mince is not dense, you can not add water). Mix everything. With this 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.
- Cut the intestines to the desired length. In this case, the intestines are cut into sections of 50 centimeters. Wash the intestines, put one end of the intestine on the tap and turn on cold water. Then tie one end with a thread or make a strong knot from the gut. The free end is put on the device to the meat grinder for making sausages.
- 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 with a pusher. The intestine will immediately begin to inflate from the supply of not only sausage mass, but also air. In order to release the air, you need to pierce the inflated end of the intestine with a toothpick in several places.
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