Homemade sausage
Recipe information
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Cooking:
4 d.
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Servings per container:
0
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Source:

Ingredients for - Homemade sausage

1. Pork bacon (without skin) - 50 gram
2. Vinegar 9% - 1 Tsp
3. Mixture of peppers - 1 Tsp
4. Sugar - 1 Tsp
5. Coriander - 1 tbsp
6. Salt - 1.3 tbsp
7. Beef - 800 gram

How to cook deliciously - Homemade sausage

1. Stage

In a separate bowl, mix all dry spices, salt and vinegar. Rub the meat with the prepared mixture and put in the refrigerator under the press for 1 day.

1. Stage. Homemade sausage: In a separate bowl, mix all dry spices, salt and vinegar. Rub the meat with the prepared mixture and put in the refrigerator under the press for 1 day.

2. Stage

Rinse the finished meat, wipe and twist in a meat grinder.

1. Stage. Homemade sausage: Rinse the finished meat, wipe and twist in a meat grinder.

3. Stage

Finely chop the fat, you can take salted.

1. Stage. Homemade sausage: Finely chop the fat, you can take salted.

4. Stage

Stuff the minced meat and lard well. From the forcemeat, form small, tight sausages.

1. Stage. Homemade sausage: Stuff the minced meat and lard well. From the forcemeat, form small, tight sausages.

5. Stage

Hang the sausages on a calf and dry in a dryer or in a well-ventilated room for 3-4 days.

1. Stage. Homemade sausage: Hang the sausages on a calf and dry in a dryer or in a well-ventilated room for 3-4 days.

6. Stage

If in doubt that the sausage will keep its shape, you can use a natural shell.

1. Stage. Homemade sausage: If in doubt that the sausage will keep its shape, you can use a natural shell.