Guts take the market in the meat Department. They're salted and frozen.
In a bowl of water soak them for 1-2 hours. Then rinse them well from salt under running water.As meat in this recipe I have pork with small areas of fat, if you want sausages fatter, then add fat or brisket.For sausages from minced meat:
Meat is better to slightly freeze. So it is easier to finely chop. Cut into small pieces. If You have a hatchet for chopping meat, it is better to use it.For sausages of minced meat:
Cut the meat into arbitrary pieces and scroll through it on the grinder
Then chop the onion. Onions twist at the end, so that the meat does not remain in the meat grinder. Add onions to the meat.
Add spices to the meat and mix well.
Also for a sharper taste, I recommend increasing the amount of Cayenne pepper and hot sauce 2 times.
Pour water into the minced meat and start to beat it. So minced nourishes the water and become juicy. We beat off minutes 10.
Now there are 2 ways.Minced meat can be left in a bowl, cover with cling film and put in the refrigerator to marinate for a day. Then get and stuff sausages.
And you can stuff sausages and leave for the night in the refrigerator.Stuffed shell filling.
Put the shell on the nozzle. Then push a little filling, remove excess air and tie the shell, form the beginning of the sausage. And then continue to fill. Stuffed sausages are quite fast and simple. When filling, make sure that the sausage is more or less uniform in thickness – without voids and dips. Very tight sausages do not fill, so they do not burst when cooking. Then tie the end of the shell and twist to get the desired length sausages.
You can stuff and without a meat grinder take a cut neck from a plastic bottle where the narrow part of the put on the shell, and on the other hand push the filling.
Before the hottest sausages, prick in several places with a toothpick, so that they do not burst when frying.
The grate is lubricated with vegetable oil, so the sausages do not stick to the grate. Spread not very tightly and fry on both sides until Golden brown. It took us about 5 to 10 minutes on each side. Sausages should be spread on the grill when the greatest heat passed and the coals were covered with white ash and acquired a whitish color. In this heat, they are perfectly prepared and not burn.