Start with the fact that on the website there are similar recipes, but only similar! My made based on Belarusian cuisine namely "potato guts" with some of my inclusions) in addition, I will present you two options sausages, because to divide them into two separate recipe makes no sense, they are very simple and if I cook the potato, and make sure and liver, however which one to pay more attention to it for me challenge! After all, each delicious in their own way. I pulled a match) and the priority was potato! Well, let's start! And we start with the main shell of our sausages, which are the belly pork and simple intestine. These pieces are sold in ready to implement, but if you have such a miracle in the shops there, the chance to get them at the butcher shop or in the market very big! Here is our set of products, by the way, the mushrooms can be replaced by any other fresh mushrooms for example, they can not coarsely cut and straight raw add in the beef sausages will be well, very tasty!

Make the basis of our sausages, finely grate the potatoes and onions. I cheated and used the juicer) and then simply mixed the cake with half of the juice and settled the starch! If you are going to grate in a food processor, then the potato mixture should be gently squeeze.

The polished wood to the potatoes add the mushrooms, I pre-boiled dry, and you can safely replace them with raw mushrooms, then there 150 gr. sour cream, 200 gr. fatty ground beef, chopped garlic, salt and spices to taste. All good knead!

Now proceed to the production of finger-pushed sausages) I use this gadget), cut off the neck of the bottle, to me it's more convenient and faster, and most importantly do not need to assemble and then disassemble and wash the meat grinder. All three meters of intestine is completely worn on the neck and tying the tip.

And begin to fill with stuffing, it's quite simple and very fast! We fill our guts not tightly, in the process of baking they do not burst. You sausage grind, then get these lovely sausages.

Ready-prepared foods spread on a greased baking sheet, sensitive adding water, the sausage is also lubricated with oil and bake in the oven until Golden brown! And be sure to don't forget before you bake the sausages, already stacked on the tray, each puncture with a needle in several places to release steam!

The sausage can be served separately with sour cream, roasted or braised cabbage, and indeed with any vegetables and it is especially delicious the next day.

But that's not all! Make the liver sausage, the benefit of guts, we have plenty! Process describe briefly, everything is very simple, 1 kg. chicken liver grind in a blender, add a couple of chopped onions, one boiled carrot cut into small cubes, 200 gr. fat, also diced, a few cloves of garlic, 200 grams of mushrooms and half a Cup of buckwheat cleavers. Salt, pepper to taste. Shape and bake according to the principle of the potato. These liver sausages can be stored in the freezer long enough. And they taste just excellent! With mustard or horseradish, but with black bread! And yet, the sausages can be pan-fried, you get the identity of all very tasty!