Homemade sausage

Wanting to show off its crispy, shiny sides in a natural casing, real home-made sausage has laid out its rings so temptingly that it risks being eaten before the holidays!

The composition of the sausage can be different - either assorted or from one type of meat. The main thing is that 1/4 or even 1/3 of the total weight should be lard. It will significantly improve the taste of the finished sausage and give it juiciness.

You will also need casings - cleaned intestines that will be filled with meat. Salt is added at the rate of 18 g per kg of meat.

Will need

So, the ingredients:

a) meat (pork and chicken thighs) - 1400 g,
b) lard without skin - 450 g,
c) salt - 34 g,
d) lard skin - 30 g,
e) garlic - 1-2 heads,
e) dried marjoram - 2 teaspoons,
g) hot pepper - 1 teaspoon,
h) wombs (guts) - several meters.

Making homemade sausage

1. Homemade sausage will be more tasty if the meat and lard are not ground in a meat grinder, but cut into small cubes. Immediately set the lard skin to boil (for about 2 hours) - a few small jelly pieces will later add their own intrigue.

2. Add spices, salt. Press the garlic on a press.

3.Knead the minced meat well with your hands, then give it an hour to mature - just let it sit.

4. Finely chop the boiled skin. Add it to the minced meat.

5. Rinse the casing with cold water.

6. Remove the knife and mesh from the meat grinder, and replace it with a sausage attachment.

7. Pull the intestine over it like a stocking. Tie the tip with thread and begin to scroll the minced meat, adjusting the loose distribution of meat in the casing.