Description
In our troubled times is unlikely to buy the sausage or sausage with natural meat. Except that on the label, in part, be provided such in some sort of interest. But if it's really meat or if it's still there at all? So it's easier and tastier to cook for yourself from known products...
Ingredients
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Liver pork
500 g
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Minced meat
500 g
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Cheese sausage
300 g
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Salt
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Black pepper
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Intestine
Cooking
Intestine be washed and soaked in cold water for about an hour. During this time a couple of times to rinse and change the water.
My stuffing was ready. Liver skip through Mincer to meat stuffing.
Cheese to grate on a coarse grater.
Add to liver and minced meat cheese, salt and ground black pepper. Mix everything carefully. If the mass is thick, add some cold boiled water. Mass, in consequence, should be free to pass through the gut.
Vymochennuyu and washed intestine pull on the device for the manufacture of sausages. If this is not available, cut a plastic bottle and put the gut at the neck. The end of the intestines knot or thread.
In a wide opening fixture with a spoon blend the meat mass, pushed by something. I was shaked and the weight freely dropped into the gut. not tightly stuffed intestine, otherwise when baking it can burst.
Stuffed intestine in several places, grind through 10-12 see Forming in this way the sausages. Each spicaku to pierce with a needle or toothpick in several places. Spread on greased lightly buttered pan and bake in the oven for about 40 minutes. Temperature of 180*-200*
Check occasionally sausages that do not burst and are not burnt.
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