Sausage in the skin

Description

This recipe is interesting because it turns out very fragrant the shell, the sausage, of course she sausage - homemade and natural!

Ingredients

Meat

500 g
Bread
Garlic

4 tooth
Milk

150 g
Fat
Salt
Spices

Cooking

Grind meat in a meat grinder for the first time.

Twist the second time on the grinder to the texture was finer and softer.

Add bread (scrolled through a meat grinder), soaked in milk (with milk), chopped garlic, salt and spices. Mix well.

This is our mantle (it has a big size; sold by butchers). Cut into appropriate pieces.

Spread, spread the mixture and form the desired size of sausage. Can be large or small)))

I did just a little bigger than standard sausages. Wrap the thread to stay together.

Boil in salted water for 30 min.

Spread on a baking sheet (I covered with foil to keep the sausage in the baking process do not stick to it).

On top sprinkle with spices and put for 20-30 minutes to bake. I bake only the top, so I turned to "the tan was even."

To get the sausage to release from the thread. The shape keeps well, and can be served hot or cold. The beauty of it is that the skin batopilas during heat treatment (so it is made from fat), remain the aroma of spices and the crust (I don't like skins in the sausage, especially the gut, which fills). It turns out very nice!