Grilled Sausages Simple

1. Stage

A day or two before the picnic, it is necessary to prepare the "semi-finished product". 1 - We pass the turkey fillet through a meat grinder with a coarse!!! grater (preferably a grinder for home-made sausages) along with half of the fat, one onion, one apple and four cloves of garlic. Add 1.5 tsp. salt, 1 tsp. ground pepper (I suggest white pepper), 2-3 tsp. dried sweet bell pepper and prepared mushrooms. If you have mushrooms - just lightly fry in pieces, if dried - soak, boil and chop ... again, not finely. Knead the stuffing. 2 - Pork and veal, together with the onion, apple, the remaining half of the lard and garlic, also send to the meat grinder. Then add 1.5 tsp. salt, 1 tsp. ground pepper, 3 tsp. sumac and a bunch of finely chopped coriander. Knead in the minced meat.

2. Stage

Stuff the intestines. It is not necessary to tie each sausage with string. When the necessary size is reached, just twist the guts and stuff further. We lay out the sausages on a large plate and send for a day or two in the refrigerator. Let them "mature"...

3. Stage

A couple of hours before cooking, take the sausages out of the refrigerator. Let them "warm up" at room temperature...

4. Stage

We roast it on the grill on "gray" coals. There are nuances: - Before setting the grate on the grill, I advise a good sprinkle of coarse salt on the coals, - Before laying the sausages on the grate, grease them lightly with vegetable oil, - immediately after laying the sausages on the grate it is advisable to make several punctures with a needle or toothpick (better a needle), - I advise "first go" frying meat sausages, and then already "bird", - I do not give time for grilling - too many factors affect the grilling. Readiness is checked with a puncture: if a lot of juice comes out - let them stand for a while, if a little - it's time to remove, if there is no juice - Congratulations - they are too dry!

5. Stage

You get sausages like this...

6. Stage

Bon Appetit!