Sausage - recipe

Ingredients for the home sausage

Pork intestines
Porcine
Salo
Garlic
Salt
Pepper
Spices and bay leaf optional

Homemade sausage

The intestines can be purchased at the market in the meat hall, I buy ready-made for cooking. And if not, then they should be thoroughly washed, put on the faucet with running water for 10 minutes. Unscrew. Then the blunt side of a knife scrape off all the mucus and remove all plevochki. Then unscrew the back and can be stuffed.
The proportions of meat and fat are arbitrary, and you can add the veal. If meat is fatty, the fat put less. I take 1 part bacon into 4 pieces of meat.
Thus, meat and fat finely cut. Who likes very small - can kink through a meat grinder. I cut the meat a little larger, and smaller fat.
Salt and pepper, add chopped garlic, I do not like being caught in the sausage slices of garlic, so his labor on a small grater.
If you put a bay leaf, then it must be very small break.
Of the spices can also add oregano, marjoram, nutmeg, pepper mixture, etc.
I just do not add this, because think homemade sausage should be prepared from fresh meat and it does not need to spoil any foreign smell.
Our ancestors have added salt, pepper, garlic and some bay leaf, and all!
Included with the meat grinder attachment is often attached to the sausages, if you do not, you can use a plastic bottle. Cut a part that is in the neck that turned out watering. At the neck to wear hose, hold the hand that do not slip, but on the other hand to push the filling, and thus stuffing sausage.
Then take a needle and pierce the intestine from all sides, especially where the air entered.
Then you can omit the sausage in boiling water for 5 minutes, then fry.
And you can fry in a pan, then turn and cook until ready under the lid.
Or fry on both sides and cook until ready in the oven.

Bon Appetit!