Homemade fried sausage

1. Cut the meat and lard into small cubes, add milk, salt, pepper, coriander and knead with your hands (even beat) until the meat becomes sticky (at least 15-20 minutes). Leave the minced meat to marinate for an hour, add garlic and mix thoroughly again.

2. Soak the intestines in water and rinse thoroughly. Put the casing (almost completely) on a meat grinder with a special nozzle for sausage and slowly fill it with minced meat. Tie the ends of the intestine with a thread, and twist the intestine itself, forming sausages of the desired length.

3. Bring the salted water to a boil, reduce the heat and cook the sausage for 15-20 minutes, making sure that the broth does not boil. Fry the finished sausage in lard until golden or put it on a sheet greased with lard and bake it in the oven without boiling it beforehand.

* The casing should be filled not too tightly, because it will crack during cooking, but also without air bubbles. If a blister has formed, it should be pierced with a toothpick.

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