Spicy Sausages for the Barbecue or Grill Recipe
We offer to cook spicy pork sausages on the grill. They can be fried in a frying pan, or they can be cooked on coals. We will cook sausages of two types: minced meat and minced meat.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Instructions
  1. The guts are sold in the meat department. They are salty and frozen. Soak them in a bowl of water 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 the sausages to be fatter, then add lard or brisket. For minced meat sausages: It is better to freeze the meat slightly. So it is easier to finely chop it. Cut into small pieces. If you have a hatchet for chopping meat, it is better to use it. For minced meat sausages: Cut the meat into arbitrary pieces and scroll it on a meat grinder Then finely chop the onion. We twist the onion at the end so that the meat does not remain in the meat grinder. Add the onion to the meat.
  2. Add spices to the meat and mix well. Also, for a sharper taste, I recommend increasing the amount of cayenne pepper and hot sauce by 2 times.
  3. Pour water into the minced meat and start whipping it. So the minced meat will be saturated with water and become juicy. We beat off 10 minutes.
  4. Now there are 2 ways. Minced meat can be left in a bowl, covered with cling film and put in the refrigerator to marinate for a day. Then take out and stuff the sausages. Or you can stuff sausages and leave them in the refrigerator overnight. Stuffed seashells with stuffing. Put the shell on the nozzle. Then squeeze out a little filling, remove excess air and tie the shell, form the beginning of the sausage. And then keep filling in. Stuffed sausages are prepared quite quickly and simply. When filling, make sure that the sausage is more or less uniform in thickness – without voids and dips. Very tight sausages are not stuffed with stuffing so that they do not burst when cooking. Then tie the end of the shell and twist it to make sausages of the desired length. You can stuff it without a meat grinder: take a cut neck from a plastic bottle, where put the narrow part on the shell, and press the filling on the other side.
  5. Before the hottest sausages, prick in several places with a toothpick so that they do not burst when frying.
  6. Grease the grill with vegetable oil so that the sausages do not stick to the grill. Spread not very tightly and fry on both sides until golden brown. It took us from 5 to 10 minutes on each side. Sausages should be laid out on the grill when the greatest heat has passed, and the coals will be covered with white ash and acquire a whitish color. In this heat, they cook perfectly and do not burn.
  7. Bon appetit.
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