Homemade sausage

Description

We is the most anticipated dish of the year preparing for New year and Christmas. Cooking for family and wanted to take part in the competition "Family dish of the year", but unfortunately, not all Pets were not conscious - shy! So - see and swallow saliva out of the competition! On the website this recipe is not found, but in our family it long ago.

Ingredients

Pork

3 kg
Chicken fillet

2 kg
Fat

0.5 kg
Garlic
Salt
Black pepper
Intestine
Peppers red hot chilli

Cooking

To cook the meat. We did a bit of freezing, to make it easier to cut. Neck we took fatter, and the blade - normal. But for richness added Salko.

Meat, bacon, pileski - all grind. The size of the pieces - as desired. We cut finely to produce the most uniform composition.

Here's a bowl of meat we got.

And so his father cut.

Add salt, pepper, garlic crushed in a garlic press and mix well, direct to poimukate and leave to pickle for 10-12 hours (we left at night).

To prepare intestine. But we call them "Kolbasniy" - as it is prettier. Unfortunately, I have no photos as they look initially, only in ready to use form. But we polished, washed in salt and clean water. That is so beautiful they look like.

When everything is ready, then proceed to the formation of sausages. From the grinder (manual only!) pulling the knives (and the bars and the asterisk) and insert the special rynochku. Intestine put on rynochku and as filling meat SIP lightly, lest she broke.

Then the usual movement of the blend formed meat and sausages. Very tight to cram it is not necessary, as they can burst when baking. In this process we also engaged dad, and we only bring hither!

Here are the finished sausage.

So.

Then we all divide the sausage into three Kupka - on the Day of birth of the father (24 December), New year and Christmas. Pack the bags and in the freezer, as fresh warm she is the best!!! Well cold too Nitsche so!!!

The sample is baked in duhovochku two pieces. Baking tray made of parchment, put the sausage, poured on top of the vegetable oil (a little bit) and duhovochku at a moderate temperature for 1.5-2 hours. Before planting wallop with a needle to release the air, otherwise it may burst and everything looks yummy will be dry. We have a test "race" does not burst, and it turned out very tasty! But not enough!

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