Recipe for homemade sausages from pork and chicken
Homemade sausages with sauerkraut orgarnish of mashed potatoes are incredibly delicious. With beer they are also very, very good. That's just a recipe for home sausages seems rather complicated. In fact, everything is completely doable and everyone can cope with the preparation of this dish. You just need to choose and choose a suitable recipe.
This recipe for cooking homemade sausagesit takes about twenty hours, and only two are needed for cooking. Take the purified pork intestines, two kilograms of low-fat pork, two hundred grams of bacon, a garlic head, five to six teaspoons of salt, black and red pepper. Start cooking with minced meat. There is one small subtlety. If you want to cook thin sausages, chop the meat and lard using a meat grinder. If you want to make plump suits, the recipe for homemade sausages can be changed so: fat grind through a meat grinder, and the meat is simply cut into cubes. Grind garlic with a special garlic clutch, add to ground meat. Salt and pepper. To taste, you can also add any spices. Stir and remove the mince for a while in the refrigerator, so it will be more fragrant.
Standing stuffing a little lay out inmeat grinder included in the sausage cooking mode, and fill it with a gut, twisting it every ten to fifteen centimeters or dressing it with a culinary rope. Ready sausages put into the refrigerator for seven hours. Then you can proceed to the final stage of cooking. The recipe for homemade sausages provides for both frying, and stewing, and baking. You can choose an option to taste. In any case, before cooking sausages need to be pierced with a needle several times so that they do not burst when heated. In addition, this dish can be frozen for future use.
Recipe for homemade sausages from chicken
To prepare this dish you can take andchicken. Recipes of home sausages with a photo will confirm that it turns out not only delicious, but also very beautiful. So, take six hundred grams of chicken thighs without bone, four hundred grams of breast, five cloves of garlic, a tablespoon of salt, several laurel leaves, black pepper, chili, nutmeg, thyme, coriander, cardamom, dry ground ginger and four hundred milliliters of fatty cream, and also several meters of peeled pig intestines. Scroll the chicken in a large grinder mode or simply cut into cubes with a knife. Grind the garlic garlic, squeeze the bay leaf, add it with garlic and spices in the chicken ground. Stir well and add the cream, then knead again. Put it in the refrigerator for a day.
Rinse the guts and stuff them with minced meatmeat mincers. If there is no such mode, simply cut off the top of the plastic bottle to get a funnel, and put the gut on the neck. Do not stuff sausages too tightly. Periodically twist the gut to separate the sausages from each other. Before roasting, be sure to prick them with a toothpick, otherwise the bowel will burst.