Potato sausages

1. Stage

Soak the cleaned intestines in warm water.

2. Stage

Pour semolina with water, bring to a boil and remove from heat. Cover and leave to cool completely.

3. Stage

Pork fat cut into slices and fry over medium heat, do not fry the greaves too much should remain soft.

4. Stage

Pull out the greaves with a slotted spoon, and on the remaining fat, fry the chopped onion until golden.

5. Stage

Peel the potatoes. Squash, onions and potatoes through a meat grinder. Potatoes can also be grated.

6. Stage

Add the swollen semolina to the potato minced meat, eggs, garlic, passed through the press, salt and pepper to taste. Mix well.

7. Stage

Rinse your guts. Start with minced meat using a special nozzle, divide the intestine into small sausages.

8. Stage

Transfer the finished sausages to a baking sheet lubricated with vegetable oil, pierce in several places with a needle so that during cooking the sausages do not burst. Bake in the oven at 180 degrees 45-60 minutes.

9. Stage

Sausages are ready, half can be frozen after cooling and removed at the right time simply by heating in the oven.

10. Stage

Bon Appetit!!!

11. Stage

Potato sausages are very nutritious, aromatic and tasty. If you like potato dishes then these sausages will become the main dish on your table. Such sausages can be served on the festive table or before lunch on a typical day. Fried pork fat gives sausages a rich taste and aroma making them a little oily and tender.