Description
The sausage is served hot, so in our understanding it should be called sausage. The sausage is very good for a leisurely Sunday lunch - unusual, delicious, original. And, of course, it is perfect for forays into nature, to give. For those cases, when there is neither the time nor the ability nor the desire to mess around with pans and pots.
Ingredients
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Pork
1300 g
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Fat
350 g
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Onion
2 piece
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Buckwheat
1 cup
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Water
2 cup
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Salt
2 tsp
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Black pepper
1 tsp
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Greens
1 coup
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Garlic
2 tooth
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Intestine
2 piece
Cooking
Cook porridge of buckwheat. For this Cup of buckwheat first, lightly fry in a pan, and then boil in salted water until tender (25 minutes).
Prepare sausage meat. For this small part of meat, bacon and onions finely chop and chop with a knife. The rest of the meat and fat mince with large holes. Along with the meat scrollable onion, garlic and herbs.
Minced meat combine with buckwheat and thoroughly kneaded. Received sausage meat stuffing is not very tight colon. The ends of the tying, the surface of the sausage lightly grease with vegetable oil to not stick together. Gently placing the sausage in a plastic bag and put into the fridge to wait in the wings. Fry the sausage either on the grill-the grill or in the pan. Cook on the coals or in the oven.
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