Spicy sausages for barbecue or grill

1. Stage

We take the intestines at the market in the meat department. They are salted and frozen. Soak them in a bowl with water for 1-2 hours. Then rinse them well from salt under running water. As meat in this recipe I have pork with small areas of fat, if you want sausages fattier, then add lard or brisket. For chopped meat sausages: The meat is better to freeze slightly. That way it is easier to slice it finely. Cut it into small pieces. If you have an axe for chopping meat, it is better to use it. For minced meat sausages: Cut the meat into arbitrary pieces and twist it on a meat grinder Then chop the onion. Roll the onions at the end, so that the meat does not remain in the meat grinder. We add the onion to the meat.

2. Stage

Add the spices to the meat and mix well. Also for a spicier taste I recommend increasing the amount of kayenne pepper and hot sauce by 2 times.

3. Stage

Pour water into the mince and start beating it. This way the meat feeds into the water and becomes juicy. Chop it for about 10 minutes.

4. Stage

Now there are two ways. Stuffing can be left in a bowl, covered with clingfilm and placed in the refrigerator to marinate for 24 hours. Then take it out and stuff the sausages. Or you can stuff the sausages and leave overnight in the fridge. Stuff the casing with stuffing. Put the stuffing on the nozzle. Then we push in some stuffing, remove excess air and tie the casing, forming the beginning of the sausage. Then we continue stuffing. Stuffing sausages is pretty quick and easy. When stuffing, make sure that the sausage is more or less even in thickness - without voids and gaps. Do not stuff the sausages very tightly, so they do not burst when cooking. Then tie the end of the casing and twist it to get the sausages of desired length. You can stuff without meat grinder as well, take the cut off neck of a plastic bottle where the narrow part is, put the casing on, and on the other side push the stuffing through.

5. Stage

Just before frying the sausages, prick them in several places with a toothpick, so that they do not burst when frying. Grease the grid with vegetable oil, so the sausages will not stick to the grid. We place them not too tightly, and fry both sides until golden. It took about 5 to 10 minutes per side. Sausages should be put on the grill when the greatest heat has passed and the coals are covered with white ash and turned whitish. In such a heat they will cook perfectly and will not stick.